Pasta Primavera with Salami
Uncured Italian Dry Salami

Uncured Italian Dry Salami

Crafting salami is an art – and our age-old recipes have been perfected over centuries. Made with wine and a hint of garlic, this dry salami is an easy, delicious way to add Italian flavors to snacks and meals.

Uncured Italian Dry Salami

Uncured Italian Dry Salami

Our traditional Italian Dry Salami. Perfectly seasoned and packaged in a convenient 10oz size for entertaining.

Uncured Italian Dry Salami

Uncured Italian Dry Salami

Crafting salami is an art – and our age-old recipes have been perfected over centuries. Made with wine and a hint of garlic, this dry salami is an easy, delicious way to add Italian flavors to snacks and meals.

Pasta Primavera with Salami

Servings: 6

Course: Main Course


Ingredients

12 oz fettuccine

3 tbsp olive oil

6 cloves garlic, thinly sliced

1/4 tsp red pepper flakes

1 bunch (1 lb) asparagus, trimmed and cut in 2-inch pieces

1 pkg (4 oz) Fiorucci 100% Natural Uncured Italian Dry Salami, sliced in 1/2-inch ribbons

1 cup shelled fresh peas

4 green onions, thinly sliced

1/2 tsp each salt and pepper, divided

1 cup ricotta cheese

1/3 cup grated Parmesan cheese

1/4 cup finely chopped fresh parsley

1 tsp finely grated lemon zest

2 tbsp fresh lemon juice

Directions

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. Meanwhile, heat oil in large skillet over medium heat. Cook garlic and red pepper flakes for 1 to 2 minutes or until softened and fragrant. Stir in asparagus, salami, peas, green onions, and half each salt and pepper; cook for 3 to 5 minutes or until asparagus is tender crisp.
3. Toss in pasta and pasta water; cook for 3 to 5 minutes or until well coated and vegetables are tender. Stir in ricotta, Parmesan, parsley, lemon zest, lemon juice and remaining salt and pepper.

Tip:
• Alternatively use frozen peas; add to the pasta in the last minute of cooking.