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Red pepper & crispy salami pasta

Red pepper & crispy salami pasta

Salami breadcrumbs are a game- changer. Make a double batch to sprinkle over soups and salads – your future self will thank you. 

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HealthyLow in saturated fat
  • Serves1
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 20g blanched almonds
  • ¼ x 25g pack basil, leaves picked
  • 1 small Peppadew Roasted Red Pepper (about 65g)
  • 10g Essential Parmigiano Reggiano, finely grated
  • 80g short dried pasta (we used fusilli)
  • 80g purple sprouting broccoli, cut into 2cm lengths
  • 3 slice/s salami (about 15g)
  • 10g Cooks’ Ingredients Dried White Breadcrumbs


  1. In a small food processor (or using a pestle and mortar), whizz together the almonds and most of the basil (reserving a few smaller leaves) until finely chopped. Add the pepper and cheese, then blend to a smooth paste (adding 1 tbsp water if needed); season and set aside.

  2. Bring a pan of lightly salted water to the boil. Cook the pasta according to pack instructions, adding the broccoli for the final 4 minutes. Drain, reserving a mugful of pasta water, then tip the pasta and broccoli back into the pan.

  3. Meanwhile, use clean kitchen scissors (or a knife) to snip the salami into small pieces, then tip into a small frying pan and set over a medium-high heat. Fry for 2-3 minutes until starting to crisp up. Add the breadcrumbs to the pan, mix with the salami and cook for a further 3-5 minutes, stirring frequently, until golden. Tip the pepper paste into the pasta and toss together, with a glug of reserved pasta water if needed, until evenly coated. Serve the pasta in a bowl, scattering over the salami crumbs and reserved basil.


Typical values per serving when made using specific products in recipe


2,744kJ/ 653kcals



Saturated Fat












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