INGREDIENTS

• 250g Dunnes Italian Fusilli Pasta
• 100g salami
• 50g butter
• 2 lemons, zested
• 250ml double cream
• 100g fresh or frozen peas
• 100g asparagus spears, woody ends snapped off
• 100g parmesan, finely grated
• 75g rocket leaves
• Drizzle of olive oil
• Sea salt
• Freshly ground black pepper

METHOD

1. Place a large saucepan of salted water over a high heat, bring to the boil and add the pasta, cooking according to packet instructions.
2. Whilst the pasta cooks, place a large, deep saucepan over a medium heat and when hot, add the sliced salami. Dry fry, turning occasionally, until crisp then remove to a plate and set aside.
3. Add the butter to the saucepan and allow to melt, then add the lemon zest and double cream. Simmer for 3 - 4 minutes until slightly reduced, stirring often.
4. Add the peas and asparagus to the pasta cooking water for the last 2 minutes of cooking time.
5. Scoop the pasta and vegetables into the sauce along with a little of the pasta cooking liquid and toss to coat everything in the sauce. Allow to simmer for a minute or two until the pasta has absorbed most of the liquid, remove from the heat and stir through two thirds of the parmesan, little by little, retaining a small amount to garnish. Season with salt and pepper to taste then crumble in half of the crispy salami, breaking it into shards with your hands, and the rocket.
6. Serve straight away in bowls with the remaining parmesan, parsley and salami sprinkled over the top.