Sizzle & Zest: Lemon Garlic Pepperoni Pasta Delight

Watch Chef show you how to prepare and get this delicious recipe using ingredients made here in Atlantic Canada found at local stores.

Imagine a mouthwatering plate of medium pasta shells cooked to al dente perfection, tossed in a luscious blend of flavors. This dish is elevated by the star ingredient: Chris Brothers pepperoni, adding a smoky and savory punch to every bite.

As you take your first forkful, you’ll savor the rich and aromatic notes of garlic, complemented by the subtle crunch of cracked fennel seeds. A hint of red-pepper flakes adds just the right amount of warmth, while tomato paste and lemon zest provide a zesty balance.

Fresh basil leaves, a sprinkle of salt and pepper, and a generous dusting of Parmesan cheese round out this delightful ensemble. With the reserved pasta water, the dish achieves a creamy consistency that clings to each shell, ensuring every morsel is an explosion of flavors.

This pasta creation is not only a treat for your taste buds but also a testament to the harmony of simple yet quality ingredients. Chris Brothers pepperoni, with its distinctive flavor, plays a starring role in making this dish an unforgettable experience. Enjoy this culinary journey that tantalizes your senses and pays homage to the art of good food.

Lemon & Garlic Pepperoni Pasta

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• Author: Johanne Bosse
• Yield: Serves 4

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Ingredients

Units USM Scale 1x2x3x

• 1 oz box medium pasta shells cooked al dente. Reserve 3/4 cup pasta water.
• 2 tbsp extra-virgin olive oil,
• 6 oz Chris Bothers pepperoni, thinly sliced,
• 3 garlic cloves, thinly sliced
• 1 tsp fennel seeds, cracked or chopped
• Pinch of red-pepper flakes
• 1 tbsp tomato paste
• 1/2 zested lemon
• 1/2 cup fresh basil
• Salt pepper to taste
• 1/4 parmesan cheese

 

 

 

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Instructions

1. In a large skillet, heat oil over medium heat. Add pepperoni and cook, stirring until crisp, 3 to 4 minutes.
2. Add garlic, fennel seeds, red-pepper flakes and a large pinch of salt, and pepper. Cook until garlic is lightly golden.
3. Add tomato paste and cook until it darkens.
4. Add the drained pasta, lemon zest and ¾ cup of the reserved pasta water to the skillet.
5.  Add ½ cup torn fresh basil, plus more for garnish and top with grated parmesan when serving

 

• Category: Pasta, Entrees, what's for dinner recipes, recipes