Pasta with Salami and Peas

Pasta with Salami and Peas

18 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  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.

Share It

Reviews (18)

Rate This Recipe


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

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.

More Reviews

Similar Recipes

Pasta with Peas and Sausage

Pasta with Peas and Sausage

Salami Lover's Italian Pasta Salad

Salami Lover's Italian Pasta Salad

Pasta and Peas

Pasta and Peas

Pasta Peas

Pasta Peas

Creamy Asparagus and Peas Pasta

Creamy Asparagus and Peas Pasta

Pasta with Bacon and Peas

Pasta with Bacon and Peas


Amount Per Serving (8 total)

  • Calories
  • 582 cal
  • 29%
  • Fat
  • 32.1 g
  • 49%
  • Carbs
  • 52.3 g
  • 17%
  • Protein
  • 21.1 g
  • 42%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 854 mg
  • 34%

Based on a 2,000 calorie diet



previous recipe:

Penne Pasta with Peas and Prosciutto


next recipe:

Orecchiette Pasta with Margherita(R) Genoa Salami