Rigatoni with sweet pea puree, crispy pork salami and parmesan shavings

SERVES 4 PREP TIME 15 mins COOK TIME 20 mins

INGREDIENTS

• 400g rigatoni, paccheri or your preferred sturdy pasta shape
• 300g sweet garden peas (fresh or frozen)
• 1 medium shallot, finely diced
• 1 clove garlic, minced
• 50ml heavy cream or creme fraiche
• 2 tbsp extra virgin olive oil
• A few fresh mint leaes
• Salt and fresh cracked black pepper
• 150g homemade high quality pork salami, cut into thin strips or small cubes
• 75g parmigiano-reggiano, shaved into thick ribbons using a vegetable peeler
• Fresh pea shoots for garnish

METHOD

Step 1: Crisp the salami

1. Place a large dry skillet over medium heat. Add the pork salami strips.

2. Cook for 4 to 5 minutes, stirring occasionally, until the fat renders out and the salami becomes beautifully crisp and darkened slightly.

3. Use a slotted spoon to transfer the crispy salami to a plate lined with paper towels. Leave the rendered savoury salami oil inside the skillet. This will be the flavour base for your pea sauce.

Step 2: Create the velvet pea sauce

1. Return the skillet containing the salami oil to medium heat. Add the diced shallot and minced garlic, sauteeing for 2 to 3 minutes until translucent and aromatic.

2. Toss in 250g of the peas (reserve the remaining 50g for texture later). Stir well to coat the peas in the seasoned oil for 1 minute.

3. Pour in 100ml of water or light vegetable stock. Simmer gently for 3 minutes until the peas are tender but still vibrant green.

4. Transfer the contents of the pan into a high speed blender. Add the heavy cream, fresh mint leaves, and a pinch of salt. Blend on high until completely smooth, glossy and bright green.

Step 3: Cook the pasta

1. Bring a large pot of heavily salted water to a rolling boil.

2. Drop the pasta and cook according to the package instructions, pulling it out exactly 1 minute before al dente (it will finish cooking in the sauce).

3. Important: Reserve at least 1 cup of the starchy pasta cooking water before draining.

Step 4: Toss and Emulsify

1. Pour the vibrant green pea puree back into your large skillet over low heat.

2. Add the drained pasta, the remaining 50g of whole peas, and half of the crispy pork salami directly into the sauce.

3. Toss everything together vigorously, adding a splash of the reserved pasta water to thin the sauce until it perfectly coats every single ridge of the pasta. Season to taste with cracked black pepper.

Step 5: Presentation

1. Divide the creamy green pasta evenly among four warm, shallow bowls.

2. Top each portion generously with the remaining crispy pork salami to maintain its crunch.

3. Finish the dish by scattering a handful of the sharp parmesan shavings and fresh pea shoots across the top. Serve immediately.