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14 July 2009

Lemon Chorizo Pasta

As you are probably gathering by now, I really like chorizo. And I think lemon and spinach compliment it beautifully.

This dish is quick and easy to make and takes delicious. It is a favourite of mine. It is beautiful with a crisp white wine!

I've been working on a lot of recipes lately that are different to my usual dishes. As a result, not all of them are working out exactly as I hoped. For example, tonight I made a chicken dish simmered in soy, star anise and ginger. But it was not quite right, so I am refining it and hope to put it up soon. But I am hoping to add a lot more soon.
Ingredients (serves 2-3)
300g fettuccini
3 tablespoons olive oil
2 chorizo sausages
2 cloves garlic crushed (add less or no garlic if you are not a garlic fan)
2 spring onions finely chopped
Juice and zest of 1 lemon
150g spinach (either baby spinach or English spinach)
1 bunch parsley finely chopped
Salt and pepper
Grated parmesan to serve
Cook pasta in boiling salted water in accordance with packet instructions.

While the pasta is cooking, heat olive oil in a large fry pan. Cook the chorizo until crispy (tends to take 5-10 minutes). Add garlic and spring onions and cook for 1-2 minutes being careful not to burn.

Once the pasta is cooked, drain the pasta and add to the pan with the chorizo. Put pan on low heat. Add lemon juice and zest, baby spinach and parsley. Stir to combine (add some of the pasta cooking water or olive oil if it is a little dry). Add salt and pepper to taste. Serve topped with parmesan cheese.

1 comment:

  1. The lemon in this was a little strong for us but overall a lovely dish. Makes a nice change to have a pasta without a heavy sauce.