Garganelli pasta with chorizo and peas
Item 1 of 1
Luke Holder's gloriously easy pasta recipe manages to be exceedingly quick to make without compromising on taste. Fresh peas are best, but outwith their relatively short season frozen peas will also work well, making this a fantastic store cupboard supper.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Garganelli
- 150g of garganelli pasta, dried
For the sauce
- 120g of fresh peas
- 180g of chorizo, skinned and chopped
- 25ml of olive oil
- 15ml of garlic oil
- 15g of butter
- 25ml of double cream
- 5g of flat-leaf parsley
- 5g of Parmesan, grated, plus extra to serve
- freshly ground black pepper
SAVE RECIPE
Method
1
Place the peas in boiling salted water and blanch for three minutes. Drain the peas and set to one side, retaining the water from the pan
- 120g of fresh peas
2
Bring a larger pan of salted water to the boil, add the garganelli pasta and cook for 8-10 minutes
- 150g of garganelli pasta, dried
3
Meanwhile, sweat the chorizo with the garlic and olive oils in a large pan for a couple of minutes. Take a tablespoon of water from the pea pan and add to the chorizo along with the cooked peas, cream and butter. Stir well to combine, then garnish with the chopped parsley and some freshly ground black pepper
- 180g of chorizo, skinned and chopped
- 15ml of garlic oil
- 25ml of olive oil
- 15g of butter
- 25ml of double cream
- 5g of flat-leaf parsley
- freshly ground black pepper
4
Drain the pasta and add to the sauce along with a tablespoon of the pasta water and the Parmesan. Toss to coat the pasta in the sauce, then divide it evenly between two plates. Sprinkle over a little extra Parmesan and serve immediately
- 5g of Parmesan, grated, plus extra to serve
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024