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September 25, 2012

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Buffalo Pastrami & Zucchini Linguini

A summertime favorite that's simply delicious!

Ingredients (Serves 2):

  • 1/4 – pound Wild Idea Buffalo Pastrami, julienned
  • 4 – ounce linguini, cooked al dente
  • (reserve 1 cup pasta water)
  • 1 – medium sized zucchini
  • 4 – tablespoon basil pesto
  • 1/2 – cup cherry or pear tomatoes
  • grated parmesan

Preparations:

    1. Prepare Buffalo Pastrami and linguini as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, length ways.
    2. In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil.
    3. Add zucchini and cook for 2 minutes. Remove zucchini from water and set aside.
    4. Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes.
    5. Add basil pesto and toss lightly.
    6. Add zucchini and julienned Pastrami back to pot. Gently toss together. Cover and let heat for an additional 1 to 2 minutes.
    7. Using large fork, twist pasta into desired serving and transfer to pasta dish.

    Garnish with tomatoes, and sprinkle with Parmesan. Season with a pinch of salt and a twist of fresh cracked pepper.

    Photo Credit: Jill O'Brien


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