Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
Looking for a light, tasty lunch? This Orecchiette with Dutch Salami, Kale and Cherry Tomatoes fits the bill!
250g Orecchiette pasta 7 stalks Kale stalks removed and leaves roughly chopped 20 Suga Babes cherry tomatoes cut in half 20 slices Salami, sliced into strips ½ lemon, juiced ½ cup shaved parmesan Fresh basil leaves Extra Virgin Olive oil
In a large pot of salted water cook the orecchiette until tender (usually 8-10 mins). Drain and coat with a generous glug of Olivado Extra Virgin Olive Oil.
In a large fry pan add Olivado Extra Virgin Olive Oil and fry the kale over medium heat for 1-2 minutes. Remove from heat and stir in the cherry tomatoes and salami.
Drain the orecchiette and place into a large serving bowl. Add the kale mixture, lemon juice and season well. Top with parmesan and fresh basil leaves.