250g Orecchiette pasta 7 kale stalks removed and leaves roughly chopped 20 cherry tomatoes cut in half 1 pack Hellers Dutch Salami, sliced into strips ½ lemon, juiced ½ cup shaved parmesan Fresh basil leaves (we love Superb Herb) Extra virgin olive oil (we love Olivado)
Method
In a large pot of salted water cook the orecchiette until tender (usually 8-10 mins). Drain and coat with a generous glug of olive oil.
In a large fry pan add a glug of 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.
Wine pairing – We love a chilled glass of Ara Pinot Gris served along with this fresh pasta salad.
