Pasta With Salami and Peas

if you enjoyed my Pasta With Garlic and Oil (Aglio E Olio) then you will like this recipe, you will need the amount of oil and butter stated to coat the pasta, adjust the chili flakes to suit heat level --- all beef salami works the best for this, purchase a whole small chub then chop, all amounts may be adjusted to taste.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1 (16 ounce) package dry penne pasta (or mostaccioli pasta)
• 2  cups  chopped all  beef salami
• 2  cups  frozen peas, cooked
• 1⁄4 cup butter
• 1⁄3-1⁄2 cup olive oil (can use more)
• 8 -10  green onions, chopped (about 1 bunch)
• 6  large garlic cloves, finely chopped (use more if desired, the more the better!)
• 1⁄2 teaspoon crushed red pepper flakes (or adjust to taste)
•  salt & freshly ground black pepper (to taste)
• 1  cup  grated parmesan cheese (or to taste)

Directions

1. Cook the pasta in boiling water until al dente; drain and return to the pot, then mix in the cooked peas.
2. In a skillet heat 1 tablespoon oil medium heat; add in the cubed salami and toss until browned; transfer to the pasta.
3. To the same skillet add in butter and 1/3-1/2 cup olive oil; add green onions, garlic and chili flakes; saute until the onions are tender then transfer everything to the pot; toss to combine.
4. Season with fresh ground black pepper.
5. Mix in parmesan cheese then season with salt to taste.