Pea and chorizo pasta
One of my original and still favourite mid week recipes, the cream picks up the chorizo oil and coats the pasta for an easy sauce and everything is cooked in one saucepan.
Tools
-
Chefs knife - Chopping board
- Colander
- Cup
- Microwave steamer
- Medium saucepan
Ingredients
- 300g frozen peas
- 1 medium white onion
- 1 chorizo
- 270ml single cream (use Elmlea for long life)
- 300g pasta
- 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
-
Cook pasta
Bring a saucepan of water to the boil and begin cooking the pasta.
-
Steam peas
Place the peas in a microwavable steamer and cook according to packet instructions.
Tip
Stir the peas half way through cooking to ensure they cook evenly.
-
Chop ingredients
Finely dice the onion and chorizo, finely chop the parsley if using.
-
Saute
Once the pasta has cooked reserve a cup of the cooking liquid and drain. Return the saucepan to the heat and add the oil, once the oil is hot add the onion and chorizo.
-
Sauce
Once the onion is soft, the chorizo is cooked and enough of the chorizo oil has rendered out add the cream and chicken stock and turn the heat down to low.
-
Combine
Return the pasta to the pan, add the cooked peas and parsley if using, stir to combine, grind in fresh black pepper and season.
-
Plate, grate parmessan over to taste and serve.