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Pesto And Crispy Salami Pasta
Ingredients
- 375g orecchiette pasta (see notes)
- 75g baby spinach, shredded
- 80g mild salami slices, halved, cut into slices
- 1/3 cup basil pesto
- 100g fetta, crumbled
- Peperonata
- 2 tbsp extra virgin olive oil
- 1 large brown onion, thinly sliced
- 1 tsp salt
- 1 medium red capsicum, cut into 1cm thick strips
- 1 medium yellow capsicum, cut into 1cm thick strips
- 2 garlic cloves, finely chopped
- 3 ripe roma tomatoes, roughly chopped
- 1 tbsp red wine vinegar
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