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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