Buffalo Pastrami and Zucchini Linguine (Serves 2)
Ingredients:
1/4 lb. Wild Idea Buffalo Pastrami, julienned
4 oz, linguine, cooked al dente
(reserve 1 cup pasta water)
1 medium sized zucchini
4 Tb. basil pesto
1/2 cup cherry or pear tomatoes
grated Parmesan
Cooking Directions:
1 – Prepare Buffalo Pastrami and linguine as suggested. Using vegetable peeler, peel zucchini in flat ribbons and then slice ribbons in half, lengthways.
2 – In heavy bottomed pot, bring 1/2 cup of pasta water to gentle boil.
3 – Add zucchini and cook for two minutes. Remove zucchini from water and set aside.
4 – Add prepared pasta to pot, adding more pasta water if necessary. Cover and let heat through, about 2 minutes.
5 – Add basil pesto and toss lightly.
6 – Add zucchini back to pot and julienned pastrami. Gently toss together. Cover and let heat for an addition minute or two.
7 – Using large fork, twist pasta into desired serving and transfer to pasta dish. Garnish with tomatoes, and sprinkle with Parmesan. Season with a pinch of salt and a twist of fresh cracked pepper.
* Simply Delicious! You might also like my recipe for a Zucchini Salad, found in the “Various Recipe” section.
http://wildideabuffalo.com/blogs/recipes/93465857-buffalo-pastrami-zucchini-linguini
Wild Idea Buffalo Pastrami
8 oz. Buffalo Pastrami
We may be 1,700 miles from a New York deli, but this pastrami has done its homework. Our buffalo Top Rounds are completely trimmed and gorgeously flavored without the need for excessive fat. This tasty goodness will get you hooked on sandwiches. Pastrami comes pre-sliced in a 8 oz. package.
Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Juice, Salt, Sugar] Natural Acetic & Citric Acid, Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.
http://buy.wildideabuffalo.com/products/8-oz-buffalo-pastrami
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