| 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.
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