– 500 g of your choice of Alegria short pasta (fusilli, shells, macaroni, etc.)
– Your choice of thin slices artisanal charcuterie
– 150 g of young spinach shoots
– 2 tbsp of old fashioned grained mustard
– 2 garlic cloves, chopped
– 125 ml of olive oil
– 60 ml of lemon juice
Cook the pasta in a large quantity of salted water, uncovered, until they are ‘al dente’ (approximately 8 minutes), then drain. Meanwhile, in a warm frying pan cook the artisanal charcuterie until they are crunchy and golden, drip excess oil onto a paper towel and break into small pieces. Place the crunchy charcuterie and pasta in a salad bowl with the rest of the ingredients, delicately toss and serve. A real treat!