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September 25, 2012


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Charcuterie ›  


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


    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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