- ★★
- ★★
- ★★
- ★★
- ★★
A Note From feedfeed
Last but not least of this trio of DeLallo Foods past salads is this riff on Cacio E Pepe. We Used DeLallo's Organic Whole-Wheat Acini di Pepe, peas, sweet & tangy pepper drops, black pepper sausage and a creamy buttermilk and black pepper dressing.
Recipe Card
ingredients
- 1 pound DeLallo Whole Wheat Acini di Pepe
- Kosher salt, as needed
- 1 (16 oz) bag frozen peas3
- 3 tablespoon buttermilk
- 1 tablespoon black pepper
- 1 garlic clove, grated
- 1/2 cup grated DeLallo Parmesan Cheese, plus more for serving
- 1/4 cup extra virgin olive oil, plus more as needed
- 1 (4.3 oz) jar DeLallo Sweet & Tangy Pepper Drops, drained
- 1 cup diced DeLallo Black Pepper Dry Cured Sausage (about ½ 7 oz package)
- 2 tablespoon chopped fresh parsley
Method
Step 1
Bring a large pot of salted water to a boil. Cook the pasta according to package directions, and add peas during the last 3 minutes of cooking time. Drain, then toss with 1 tbsp olive oil and season with salt and pepper. Set aside to cool.
Step 2
Meanwhile, whisk together the buttermilk, black pepper, garlic, parmesan cheese and olive oil.
Step 3
When pasta has cooled slightly, toss with the buttermilk dressing, then stir in the pepper drops, sausage and fresh parsley. Season to taste, then let chill at least 1 hour before serving. Add more freshly grated parmesan cheese on top when serving.