Pasta with Salami and Peas

Pasta with Salami and Peas

Pasta with Salami and Peas

"Many call for cooking pasta directly in milk, a technique that works okay, but it can lead to scorching if you're not super careful with stirring. I prefer the evaporated-milk route because it ensures a clean pan with no burnt bits on the bottom."
J. Kenji Lopez-Alt
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine Italian
Servings 8
Calories 582 kcal

Ingredients
  

  • 16 ounce package dry mostaccioli pasta
  • 2 cups frozen green peas
  • ½ cup olive oil
  • ¼ cup butter
  • 1 bunch green onions chopped
  • 2 teaspoons minced garlic
  • salt to taste
  • ½ teaspoon ground black pepper
  • ¾ teaspoon ground cayenne pepper
  • 8 ounces thinly sliced hard salami
  • 1 cup freshly grated Parmesan cheese

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook for 6 minutes. Mix in peas. Continue cooking for 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
  • Heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and cayenne pepper. Cook and stir until green onions are tender. Mix in salami and continue cooking until heated through. Transfer to the pot with the cooked pasta. Add Parmesan cheese, and gently toss.

NUTRITION

Nutrition Facts
Pasta with Salami and Peas
Serving Size
 
8 g
Amount per Serving
Calories
582
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
52
mg
17
%
Sodium
 
805
mg
35
%
Potassium
 
324
mg
9
%
Carbohydrates
 
52
g
17
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
21
g
42
%
Vitamin C
 
13
mg
16
%
Calcium
 
155
mg
16
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pasta, Peas, Salami
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