Tasty, budget-friendly and takes about 40 mins to whip up
Serves 6
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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.

Photo: bauersyndication.com.au

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