Budget-friendly meals can look impressive too. By adding Italian salami and kale to your pasta, you can whip up a delicious, sumptuous dish that looks like it came right out of a restaurant when in fact, all it takes is a handful of basic ingredients.
- ½ cup (125 ml) extra virgin olive oil
- 600 g pork fillets
- 375 g Casarecci pasta
- 1 medium brown onion (150 g), chopped finely
- 2 cloves garlic, crushed
- 100 g hot Sopressa salami, sliced thinly
- 100 g baby kale leaves
- ¼ cup (20 g) finely grated parmesan
- 1 tbsp roasted pine nuts
- 2 tbsps lemon juice
- ½ cup micro basil leaves
Heat 1 tbsp of the oil in a large frying pan over medium-high heat; cook pork, turning, about 15 mins or until cooked. Remove from pan; cover to keep warm.
Meanwhile, cook pasta in a large saucepan of boiling salted water about 8 mins or until tender; drain. Return to pan to keep warm.
Cook onion, garlic and salami in same frying pan, stirring, for about 5 mins or until onion softens.
Blend or process kale, remaining oil, parmesan, nuts and juice until smooth; season to taste.
Thinly slice pork. Add pork, salami mixture and kale pesto to pasta in pan; toss to combine. Serve sprinkled with basil leaves.
Sopressa, a salami from the north of Italy, can be found in both mild and chilli-flavoured varieties. If unavailable, you can use any hot salami.