- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
1 pound Perciatelli
1 (10 ounce) package thawed frozen petite peas
1/4 cup chopped onion
1/4 cup olive oil
4 ounces Genoa or other hard salami (in a chunk or in slices), julienned into 1/4 inch strips
2 ripe tomatoes, seeded and finely diced
Salt and freshly ground black pepper
Grated Parmesan cheese
Directions
- Bring large pot of salted water to a boil. Add pasta and cook until almost done; add peas and continue to boil, 1 to 2 minutes or until pasta is cooked through and peas are tender.
- While this is going on, cook onions in olive oil until tender. Cut salami into thin slices and then julienne into 1/4 inch strips.
- Drain pasta and peas and toss with onions, salami and tomatoes. Toss to combine well, season with salt and pepper and serve with lots of freshly grated Parmesan cheese.
