Italian Summer Pasta with Salami

Step 1

Cook your pasta until al dente. In a separate large pan, cook the onion and garlic for a few minutes until fragrant on a medium heat. Add the salami and sundried tomatoes and stir.

Step 2

Put pan onto a low heat and add double cream and lemon juice, stirring through slowly until everything is coated. Add your baby spinach and cover until wilted.

Step 3
Add your drained pasta to the dish and enjoy! Note: This also makes a wonderful bread dip if you leave out the pasta and substitute the double cream for thicker cooking cream.