Creamy penne pasta with peas and salami

What You’ll Need: Serves 2

-8 ounces penne pasta or rigatoni
-2 1/2 tablespoons olive oil
-3 large cloves garlic, peeled
-1 cup frozen peas, defrosted (We use "petite" peas.)
-4 slices salami, ask for "Genoa" Italian salami at the grocery deli counter
-Dash of cayenne pepper
-Salt and freshly ground pepper to taste
-1/4 cup each: freshly grated Parmesan or Romano cheese, chopped Parsley
What You’ll Do:

1. Put a large saucepan half full with salted water over high heat. When it's boiling, add the pasta and boil on medium-high to high heat for about 8 minutes until the pasta is tender. Have an adult help you pour the hot pasta into the colander. Drain well in a colander and pour into a large bowl. While it's cooking, prepare the rest.

2. Put the garlic into a garlic press or mince it into little pieces. Slice the salami into 1/4 inch strips and then cut the strips in half. Chop the parsley and have ready the peas, cheese, and seasonings.

3. In a large skillet, heat the olive oil on medium-high heat for about 10 seconds; then add the garlic and peas. Stir for 1 minute until the peas are hot; remove from heat. Pour over the pasta and toss (like a salad) with the cheese, seasonings, and parsley.

Large saucepan or soup pot
Colander, large mixing bowl
Garlic press
Cutting board
Paring or chef’s knife
Large skillet
By: Anne Vassal
by GL | 2/1/2016
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