| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta, Dishes |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Perciatelli |
| 10 |
oz |
Frozen petite peas, thawed |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Olive oil |
| 4 |
oz |
Genoa or other hard salami, in a chunk or in slices, julienned into 1/4 inch strips |
| 2 |
|
Ripe seeded tomatoes, finely diced |
|
|
Salt and freshly ground black pepper |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
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. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6558
Posted to MC-Recipe Digest V1 #493 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 02, 1997.
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”