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Preparation time
15 minutes
Total time:
25 minutes
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Ingredients
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375 g (1 pkg.) spaghettini
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30 mL (2 tbsp.) olive oil
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200 g (7 oz.) Schwartz’s all beef salami, cut into strips
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398 mL (1 can) artichoke hearts, halved
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60 mL (¼ cup) pine nuts
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5 mL (1 tsp.) lemon zest
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30 mL (2 tbsp.) lemon juice
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125 mL (½ cup) coarsely chopped fresh Italian parsley
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125 mL (½ cup) coarsely chopped fresh basil
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To taste, salt
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To taste, pepper
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Directions
- In a large pot of boiling, salted water, cook pasta for 4 minutes. Reserve about 125 mL (½ cup) of cooking water. Drain pasta and toss with 15 mL (1 tbsp.) olive oil. Set aside.
- Sauté salami in a large skillet over medium-high heat until lightly grilled. Set aside.
- Add remaining oil (about 15 mL/1 tbsp.) to skillet. Brown artichokes for 1 or 2 minutes, add pine nuts and fry 1 more minute. Stir in lemon zest and juice, pasta, and reserved cooking water. Mix well to reheat and coat pasta. Remove from heat, add herbs, season with salt and pepper, and then toss together again.
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