Pasta with Salami and Peas
by Best Nice Deals Team
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
Print Recipe
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.
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