Try this Crispy salami, crushed pea and ricotta pasta recipe, or contribute your own.
Suggest a better descriptionCook the pasta in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain and return to the pan.
While the pasta is cooking, heat the oil in a large frying pan over medium heat. Add the salami, pine nuts and garlic and cook, stirring, for 2 minutes or until crispy. Set aside.
Place the peas, lemon rind, salt and pepper in a bowl and crush with a fork. Add the ricotta and mix to combine. Add the pea mixture and lemon juice to the pasta, mix to combine and divide among bowls.
Top with the salami mixture and parmesan to serve. Serves 4.
280g frozen baby peas, blanched
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 519 | ||
Calories from Fat: 150 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 108mg | 33 % | |
Sodium 610.6mg | 21 % | |
Potassium 407.9mg | 11 % | |
Total Carbohydrate 68.1g | 20 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 64.1g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 519
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