Name: Salami and fennel pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 300 gram pasta spirals; 1 tablespoon olive oil; 100 gram salami, sliced; 2 baby fennel bulbs, shaved, fronds reserved; 2 clove garlic, crushed; 1/4 teaspoon dried chilli flakes; 3 cup frozen broad beans, blanched, skins removed; 1 cup pitted kalamata olives; juice of 2 lemons

Salami and fennel pasta

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

300 gram pasta spirals

1 tablespoon olive oil

100 gram salami, sliced

2 baby fennel bulbs, shaved, fronds reserved

2 clove garlic, crushed

1/4 teaspoon dried chilli flakes

3 cup frozen broad beans, blanched, skins removed

1 cup pitted kalamata olives

juice of 2 lemons

Method

1.Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain well and keep warm.

2.Meanwhile, heat oil in a large frying pan on high. Sauté salami, 2-3 minutes, until crisp. Remove from pan and set aside.

3.Using the same pan, reduce heat to medium and sauté fennel, garlic and chilli, 1-2 minutes, until fennel is tender. Add broad beans and cook a further 2 minutes.

4.Return salami to pan with pasta, olives and juice. Toss well to combine. Season to taste. Garnish with fennel fronds to serve.

To skin frozen broad beans, blanch in boiling water for 1-2 minutes, refresh under cold water and peel off grey outer skin.
Note

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