Pasta salami e ricotta with rocket

Ingredients for 2 servings:

• 8 slices of Salami Milano
• 1 tbsp white wine
• 3 tbsp vegetable stock or broth
• 3 tbsp ricotta or low-fat cream cheese
• 25 g pine nuts
• 70 g arugula
• e.g. salt and pepper
• e.g. Parmesan
• 200 g pasta of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Pasta with salami, ricotta and arugula, recreated by an Italian restaurant chain

Cook the pasta. About two minutes before the end of the cooking time, brown the salami in a pan. Remove from the pan and set aside. Add the white wine (you can also omit it) to the pan and bring to a boil briefly, then add the stock and ricotta and stir together. Skim the pasta from the cooking water and add it directly to the sauce in the pan. It’s even better if there’s still a little pasta water left on the pasta. Add the arugula and pine nuts and stir briefly. Season with salt and pepper to taste, but be careful, the salami and Parmesan are also spicy. Serve everything in bowls. Cut the salami into strips and arrange them, along with the Parmesan, over the pasta. Tip: It’s worth making the pasta yourself, but you can of course also use ready-made pasta.