Pasta with Salami and Peas

Pasta with Salami and Peas


"This recipe is SUPER simple and incredibly tasty. If you like Pasta Aglio Olio (pasta with garlic and olive oil), you'll LOVE this. The salty, garlicky salami with the sweet green peas -- MMMM! You'll find yourself making it all the time!"

Ingredients 35 m {{adjustedServings}} servings 582 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook for 6 minutes. Mix in peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
  2. Heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and cayenne pepper. Cook and stir until green onions are tender. Mix in salami, and continue cooking until heated through. Transfer to the pot with the cooked pasta. Add Parmesan cheese, and gently toss.
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Reviews 19

  1. 26 Ratings


To reduce the "oily" factor, I sliced the salami up and fried it in a pan on medium heat (it makes its own oil, so don't add any). I added the garlic into this once I saw it was getting crispy and needed only a few more minutes. I didn't use any butter at all, and only enough oil to lightly coat my pasta so it wouldn't stick. (maybe 1-2 tbls.) I also added halved cherry tomatoes from my garden. It was delicious, and not greasy at all.


This was AWESOME! Usually I prefer to try a recipe exactly as it's written before fiddling with it, but I found this recipe while trying to avoid a trip to the grocery store, so I used what I had on hand. Instead of green onions, I used a small yellow onion, minced, and a scant 1/2 tsp. chili powder substituted for the cayenne. I also cut back on the butter and used the cheap canister parmesan rather than fresh grated; however, I don't think these changes altered the character of the dish. Perfect for a quick and flavorful weeknight dinner! Edited to update: I still make this fairly often. I never add salt (there's enough in the pasta and salami), and I usually leave out the butter. Olive oil seems essential to me, but I think using cotto salami rather than hard salami makes it less greasy.

big lou

I use this recipe a lot. I have made my own adjustments. I don't think anyone wanys to hear them. This is a great tasting dish, that is somewhat healthy.