Chorizo & Semi-Dried Tomato Fasta-Pasta
with Rocket Salad & Parmesan
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Wheat
- Gluten
Golden strands of pasta combine with semi-dried tomatoes, cream and smokey chorizo to create this simple but elegant meal, which will even get the kids' stamp of approval. Serve with a slightly peppery salad to balance out the richness and dinner is complete.
Ingredients
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Fettuccine
(Contains: Wheat, Gluten May be present: Soy.)
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Nan's Special Seasoning
½ packet
Parmesan Cheese
(Contains: Milk)
1 packet
Rocket Leaves
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Boil the kettle. Roughly chop semi-dried tomatoes and mild chorizo.
• Half-fill a large saucepan with the boiling water, add a pinch of salt and cook
fettuccine in the boiling water until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients), then drain pasta and return to pan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids can help add the pasta to the saucepan under adult
supervision. Be careful, the water is boiling!
• While pasta is cooking, heat a drizzle of olive oil in a large frying pan over
medium-high heat. Cook chorizo and snacking tomatoes, tossing, until golden,
4-5 minutes. Transfer to a plate, leaving the residual oil in the pan.
• Return frying pan to medium-high heat. Add garlic paste and Nan's special
seasoning and cook until fragrant, 1 minute.
• Return chorizo and snacking tomatoes to the pan, then add light cooking
cream, cooked fettuccine, semi-dried tomatoes and the reserved pasta water,
tossing, until combined and heated through, 1 minute. Season to taste with salt
and pepper.
• Meanwhile, in a large bowl, combine rocket leaves and a drizzle of vinegar and
olive oil. Season to taste.
• Divide chorizo and semi-dried tomato fasta-pasta between bowls.
• Top with Parmesan cheese (see ingredients).
• Serve with rocket salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese over the pasta!
