Name: Farfalle with pepperoni, leek and preserved lemon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400 gram farfalle; 1/4 cup (60ml) olive oil; 100 gram sliced pepperoni, halved; 1 leek, sliced; 1 capsicum, seeded and sliced; 1 zucchini, diced; 1/2 cup (125ml) white wine; 2 tablespoon finely chopped preserved lemon (see tip); 1 teaspoon lemon juice; 1/2 cup (40g) shaved parmesan

Farfalle with pepperoni, leek and preserved lemon

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

400 gram farfalle

1/4 cup (60ml) olive oil

100 gram sliced pepperoni, halved

1 leek, sliced

1 capsicum, seeded and sliced

1 zucchini, diced

1/2 cup (125ml) white wine

2 tablespoon finely chopped preserved lemon (see tip)

1 teaspoon lemon juice

1/2 cup (40g) shaved parmesan

Method

1.Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain.

2.Heat oil in a frying pan on high. Saute pepperoni and vegetables for 5 minutes, until leek is tender and pepperoni is crispy.

3.Stir in wine and season to taste. Simmer for 3 minutes. Add to pasta with remaining ingredients. Serve.

If preserved lemons are not available, substitute with finely grated rind of 1 lemon.
Note

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Ingredients

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