Pea and chorizo orzo
An evolution from the original pea and chorizo pasta dish, this new version cooks everything in one pan for more flavour, an extra creamy sauce, shorter cooking time and less washing up!
Tools
-
Chefs knife - Chopping board
- Cup
- Medium saucepan
Ingredients
- 3 cups frozen peas
- 1 cup orzo pasta
- 1.5 cup water
- 1 medium white onion
- 1 chorizo
- 270ml single cream (use Elmlea for long life)
- 30g fresh flat leaf parsley (optional)
- 4tbsp vegetable oil
- 1 chicken stock pot/cube
- 2 tsp balsamic vinegar
- freshly ground black pepper
- salt to season
- parmessan to finish
Method
-
Dice onion and chorizo, chop parsley
Finely dice the onion and chorizo, finely chop the parsley if using.
-
Saute onion and chorizo
Set the saucepan on a medium heat and add the oil; once the oil is hot add the onion and chorizo.
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Add cream, chicken stock, orzo and water
Once the onion is soft, the chorizo is cooked and enough of the chorizo oil has rendered out to colour the mixture dark red add the cream, chicken stock, orzo and water and stir to combine.
Tip
The pasta is being cooked in as little water as possible so make sure to stir frequently to prevent it sticking to the bottom of the pan.
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Add black pepper and balsamic vinegar
While the pasta comes up to the boil set a timer for 2 minutes, grind in the black pepper and add the balsamic vinegar then stir to combine.
-
Add peas
When the timer goes off add the peas, once back to the boil set a timer for 2 minutes.
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Add parsley, season, grate parmessan and serve
When the second timer goes off stir through the chopped parsley, season to taste, plate, grate over parmessan and serve.