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September 25, 2012


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Charcuterie ›  


Buffalo Pastrami & Zucchini Linguini

A summertime favorite!

(Serves 2)


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

Cooking Directions:

  • Prepare Buffalo Pastrami and linguini as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, lengthways.
  • In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil.
  • Add zucchini and cook for two minutes. Remove zucchini from water and set aside.
  • Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes.
  • Add basil pesto and toss lightly.
  • Add zucchini back to pot and julienned pastrami. Gently toss together. Cover and let heat for an addition minute or two.
  • 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.

Simply Delicious! You might also like my recipe for a Zucchini Salad, found in the “Various Recipe” section.

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