Mortadella Pesto Pasta | Cellar & Pantry

Ingredients

• 500g Pack of Pasta (I used Giuseppe Orecchiette)
• Salt to taste (1-2 teaspoon)
• 1 red onion – finely dice and soak in 2 tablespoons of Cellar & Pantry apple cider vinegar until the pasta is ready
• 2 cloves garlic – thinly sliced
• 3 Tablespoons capers (optional)
• 1 cup Cellar & Pantry Extra Virgin Olive Oil plus a little more for sautéing
• 300g Mortadella – sliced thin from our deli. Cut into slivers
• 2 heads Broccoli – broken into florettes and finely chopped (peel stalks and chop too)
• 200g Paul’s Pesto
• 100g Roquette – roughly chopped
• Juice and zest of one lemon
• Parmigiano Reggiano – Grated when you serve