This Pesto Salami Goats Cheese Pasta is one of those last minutes throw-together meals that just worked.

Pesto Salami Goats Cheese Pasta sounds like a mouthful and it is exactly that…. a mouthful. Bold flavors, pesto, salami, goats cheese, yet they seem so happy to all be together in this dish. We often speak about balance of flavors. Well, here we have the saltiness from the salami, the bitterness from the pesto, the creamy sourness from the goats cheese and the sweet pasta. Just perfect.

With the outbreak of the dreaded Listeriosis, I am reluctant to buy any processed meat and not only the brands that were highlighted and withdrawn from the shelves. I have lost my appetite for it really. It leaves me and you as customers in a bit of a predicament. Luckily I have my trusted Klein Merino and my family and I are having delicious meats, which we can trust. These salami sticks are delicious, I have to literally hide them from my family. The problem is, I am running out of hiding places.

So, you are more than welcome to make your own pesto, but it is also perfectly ok to buy a jar of Pesto Princess Pesto. They have vast array of flavors.

Pesto Salami Goats Cheese Pasta

serves 4 (with leftovers for later)

Ingredients

1 x 500 g pasta – cooked according to packet instructions

1 x 500 g baby tomatoes – halved

salt and pepper

3 T Olyfberg Olive Oil

1 jar Pesto Princess Pasta – I chose the basil

5 Klein Merino Salami Sticks – cut in very small cubes

fresh basil

grated Parmesan for serving

Method

Preheat the oven to 220 C. Place the halved tomatoes on a baking sheet and drizzle with the olive oil. Season with salt and pepper. Roast the tomatoes until they are slightly sticky. About then minutes before the tomatoes are ready, boil the pasta according to packet instructions. Drain the pasta and transfer it to a big bowl. Add the pesto and stir through with a soft spatula as to not break the pasta. Now add the roasted tomatoes with the pan juices, the cubed salami and fresh basil. serve with grated parmesan.

Follow me on: