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.
This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click here. By closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.
