GLUTEN FREE ELBOWS WITH SPICY SALAMI PECORINO ASPARAGUS AND SUNDRIED TOMATO PESTO
Prep
Cook
Skill
Beginner
Diet
Gluten Free
Who knew there was Gluten Free pasta that tastes just like real pasta? Try Barilla's delicious Gluten Free elbows in this simple, tasty dish.
727
Calories
41.8g
Total Fat
14.1g
Protein
74.2g
Total Carbohydrates
Ingredients
Ingredients for 4 people
375g Barilla Gluten Free Elbows
1 jar Barilla Sundried Tomato Pesto
1 bunch of asparagus, 0.5cm thinly sliced
2 spring onions, thinly sliced
60g 'Nduja or spicy salami
40g Pecorino Romano, grated
10 leaves of fresh parsley
1/3 cup Extra Virgin Olive oil
Rock salt
Sea salt and pepper, to taste
Instructions
TO START
Bring a large pot of water to the boil and add rock salt.
COOK THE MEAT AND VEGETABLES
Heat the oil in a large fry pan, add the spring onions and cook for 2 minutes, then add the asparagus and cook for a further 2 minutes, then add the spicy salami.
COOK THE PASTA
Drop the Gluten Free Elbows pasta into the water and stir. Cook according to the instructions on the pack.
COMBINE AND SERVE
Drain the pasta one minute before the suggested cooking time and toss in with all the ingredients for another minute. Remove from the heat and add the Barilla Sundried Tomato Pesto, cheese and parsley. Stir to combine and serve with a drizzle of Extra Virgin Olive oil.
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