Ingredients
- 500g penne rigate
- 200g Hungarian Salami Thinly Sliced
- 2 tablespoon olive oil
- 2 baby fennel, thinly sliced
- 1 cup walnuts, roughly chopped
- 2 tablespoons chopped flat-leaf parsley
- shaved parmesan cheese, to serve
- freshly ground pepper, to serve
Method
- Step 1Cook pasta in a large saucepan of salted boiling water.
- Step 2Slice salami into shreds. Heat oil in a large non-stick frying pan over medium-high heat. Add salami and cook for 3 to 4 minutes or until crisp. Remove from pan. Add fennel and walnuts to pan. Cook, stirring often, for 2 minutes or until fennel is just tender.
- Step 3When it’s al dente, drain the pasta, leaving a little water, and return to pan.
- Step 4Add salami, fennel mixture and parsley. Toss until well-combined. Taste and season with salt and pepper.
- Step 5Spoon into serving bowls. Top with shaved parmesan cheese and freshly ground black pepper. Serve immediately.
- Low carb
- Low sugar
Nutrition
3989 kj
Energy
49g
Fat Total
10g
Saturated Fat
8g
Fibre
29g
Protein
44mg
Cholesterol
749.69mg
Sodium
4g
Carbs (sugar)
94g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Super Food Ideas
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