Quick and easy is the name of the game with this tasty pasta dinner. Chorizo, pesto and peas make a perfect combination, while adding a squeeze of lemon brings that tang you love.
Ingredients
- 300g (2 cups) frozen baby peas
- 1 cup firmly packed fresh mint leaves, plus extra, to serve
- 40g (1/2 cup) finely grated parmesan, plus extra, to serve
- 2 green shallots, thinly sliced
- 1 lemon, rind finely grated, cut into wedges
- 1 large garlic clove, coarsely chopped
- 2 tablespoons light extra virgin olive oil
- 420g dried maccheroni or other short pasta
- 2 (about 250g) chorizo, finely chopped
Method
- Step 1Place peas in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes. Drain. Rinse under cold water. Reserve 1/2 cup peas.
- Step 2Process the peas, mint, parmesan, shallot, rind and garlic until finely chopped. Season. Add the oil and process until smooth.
- Step 3Cook pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 1⁄2 cup of cooking liquid. Return the pasta and reserved cooking liquid to the pan.
- Step 4Meanwhile, heat a non-stick frying pan over medium heat. Add chorizo and cook, stirring, for 4-5 minutes or until golden and crisp.
- Step 5Add pea pesto, half the chorizo and reserved peas to the pasta. Toss to combine. Divide among bowls. Top with extra mint leaves, extra parmesan and the remaining chorizo. Serve with lemon wedges.
Nutrition
3180 kj
Energy
29g
Fat Total
10g
Saturated Fat
9g
Fibre
36g
Protein
82g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Guy Bailey
- Publication: Taste Magazine
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