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Tuesday, 31 March 2015

Courgette linguine with peas, pesto & chorizo

Courgette linguine with peas, pesto & chorizo


  • 1 Courgette (cut into ribbons)
  • 2 Tbsp pecorino cheese
  • 2 Tbsp pesto
  • 250g of fettuccine pasta
  • Red chilli
  • 2 Cloves of garlic
  • 1/3 cup of fresh peas
  • 1/3 cup of sliced chorizo

Boil a large pot of water with a pinch of salt for the pasta.  Finely chop the garlic and the chilli.  Top and tail the courgette, slice it lengthways into thin strips.  Heat 1 tbsp of olive oil in a frying pan, add the chorizo and cook for a few minutes until it starts to colour, add the chill and garlic and cook for several more minutes on a low heat.  Add the pasta to the boiling water and place the courgette ribbons into the frying pan, turning the heat up.  After 3 minutes add the peas to the pasta and cook for a further 2 minutes until the pasta is al dente.  Drain the pasta and peas reserving 1/2 a cup of the pasta water.  Add a couple of tbsps of the reserved pasta water to the frying pan along with the pesto and stir through, adding seasoning to taste.  Add the drained pasta and peas to the pan and toss everything together until evenly coated, serve and sprinkle the pecorino cheese on top.

Recipe adapted from Hello Fresh  

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