Vegetable And Salami Pasta

• 2-23 ounces, weight Pasta
• 3-58 ounces, weight Green Beans
• 1/2 whole Red Onion
• 4 slices Spicy Salami
• 5-13 ounces, weight Spinach Leaves
• 1 teaspoon Pesto Alla Genovese
• 1 dash Olive Oil
• 1 Tablespoon Parmesan Cheese, Grated

1. Cook the pasta in water with a bit of salt for about 10 minutes, or till its just shy of al dente.
2. Clean the beans and cook them for about 10 minutes as well.
3. When the beans are done, take them of the stove and drain the water.
4. Chop the red onion and fry it in a wok or a large pan.
5. Add the slices of salami and cook them for about two minutes.
6. Turn the heat down to a low flame.
7. Add the spinach leaves and let them reduce.
8. Then add the cooked beans and the pasta to the pan and stir.
9. Add the pesto and the olive oil and stir again.
10. Season with salt and pepper and let it cook for about 3 more minutes.
11. Take the pan off the stove and put the pasta onto a plate.
12. Sprinkle with some parmesan cheese and youre ready to serve.
13. Enjoy!

weight pasta, beans, red onion, spicy salami, genovese, olive oil, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/vegetable-and-salami-pasta/ (may not work)