A bit of fresh broccoli, seasonly spiced pepperoni, and perfectly “poached” pasta with fresh basil sits on our dinner table tonight.

I like to call myself an “efficiency expert.”

Sure, you can call me Frank or Lillian Gilbreth (I’m wondering who will catch this reference) in jest, but I’m actually quite talented in the world of efficiency and economy.

You see, opening our fridge on any given day you will find very little.
I have a plan for each and every meal and item in the household, I travel to the market almost every day for fresh food, I am sure to put every last morsel to good use – and good taste – for that matter.

Thus, with a bit of excellent peppered salami…aka pepperoni…on hand, one extra broccoli crown, fresh basil from the garden and paleo pasta from the freezer, we ate like kings. Actually, we ate the like princess and prince that we are ~ we deserve it. And so do you!

Broccoli Pepperoni Pasta

1 cup fresh broccoli crowns and stems, chopped
3 oz. high quality pepperoni, thinly sliced into rounds and then slivered
1 Tbs. shallot, minced
1 Tbs. fresh basil, chopped
1 Tbs. extra virgin olive oil
2 cups cooked pasta (traditional or grain-free Cappello’s)
sea salt and pepper 
1/4 cup fresh feta, crumbled

Bring a large pot of salted water to a boil. Add the broccoli and cook until bright green.
Drain and set aside.
Next, combine the pepperoni and shallot in a large skillet and cook until the fat in the pepperoni begins to render. Feel free to season with extra salt and pepper to taste – this will depend upon the saltiness and seasoning in the pepperoni.
After a minute or so, add the broccoli and oil and reduce the heat to low. Stir continuously until the broccoli is fully coated in both the oil and the pepperoni seasoning. Stir in the basil.
Meanwhile, cook the pasta according to package directions. Drain.
Toss the broccoli and pepperoni mixture with the cooked pasta, drizzling with additional olive oil and salt and pepper to serve – along with the fresh feta.

Italian made easy, right?

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