This dish was an excuse to eat some of the fusilli pasta I stumbled on recently. For those of you who can find it easily, well a gold star for you. For everyone else this is one of those pasta shapes that is really hard to find. Which is too bad because the long twisted noodles really work great at capturing sauces and bits of ingredients when you eat them.
I also had a little arugula left from the garden and some dry-aged salami that just needed to be eaten.
Fusilli with Salami and Arugula
- 1 lb fussili pasta or other long noodle
- 1/4 lb dry salami chopped into small bites
- 2 cups fresh arugula washed and roughly chopped
- 6-8 leaves basil sliced into thin ribbons
- 3 garlic cloves minced
- 1/2 lb frozen peas
- Olive oil
- 1/2 cup dry white wine
- grated Romano
Cook pasta in boiling salted water to al dente. Drain, reserving 1/2 cup cooking water. In a large frying pan heat a tablespoon olive oil and saute garlic until it is fragrant over medium heat. Add salami and cook until the edges begin to brown. Add arugula, frozen peas and wine and cook until wine evaporates and peas are done but not mushy. Add pasta and basil to pan and toss well. If mixture is too dry add some pasta water. Mix everything together and remove from heat. Season with salt, pepper and olive oil and serve with grated Romano.