Pasta salad with salami and pesto

Name: pasta salad with salami and pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g shoulder Chops; 2 el traditional olive oil; 1 onion; 200 g salami; baking flour; 250 g fresh tagliatelle pack 250 g, cooler; 75 g arugula; 125 g fresh green pesto tray

Pasta salad with shoulder chop, cauliflower, salami, arugula and fresh green pesto.

Ingredients

Directions

Cut the shoulder chop, the salami into cubes. Chop the onion. Heat the oil in a frying pan, fry the shoulder chop, salami and onion.
Meanwhile, cut off the florets from the broccoli. Cook the cauliflower florets in a thin layer of water with salt for 8 minutes. Drain and let cool.
Cook the tagliatelle al dente according to the instructions on the package. Drain and let cool slightly.
Divide the arugula over 4 plates and spoon over half of the pesto over it. Spoon the rest of the pesto through the salami mixture. Spread the pasta over the plates and put the salami mixture on it.