Chorizo, Iberico ham and tarragon linguine
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This stunningly simple chorizo, ham and tarragon linguine recipe pairs the smoky flavour of the Spanish sausage with the refreshing hit of tarragon leaves. Combined in a creamy sauce enriched with Parmesan, decadent Iberico ham and peas, it's an absolute stunner of a pasta dish that can be whipped up in half an hour.
First published in 2018
Ingredients
Metric
Imperial
- 30g of butter
- 60g of chorizo, diced into 0.5cm cubes
- 30g of shallots, finely chopped
- 4g of garlic, (approx. 1 clove), finely chopped
- 150ml of double cream
- 1 lemon, zested and juiced
- 30g of Iberico ham, torn into small pieces
- 3g of parsley, finely chopped
- 1g of tarragon, finely chopped
- 15g of turnip tops, (or cimi di rapa), finely shredded
- 180g of fresh linguine pasta
- 30g of peas, defrosted
- Parmesan, to taste
- 20g of breadcrumbs, fried in butter until crisp and golden
- extra virgin olive oil
- salt
- pepper
SAVE RECIPE
Method
3
Add the lemon zest, juice, ham, herbs and turnip tops then remove from the heat and set aside
- 3g of parsley, finely chopped
- 1g of tarragon, finely chopped
- 1 lemon, zested and juiced
- 30g of Iberico ham, torn into small pieces
- 15g of turnip tops, (or cimi di rapa), finely shredded
4
Cook the fresh linguine in a pan of boiling water for 1–2 minutes until almost cooked through, then drain
- 180g of fresh linguine pasta
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