Chorizo Linguine in Creamy Sauce
with Peas, Rocket and Balsamic Glaze
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Linguine
(Contains Cereals containing gluten)
60 grams
Diced Chorizo
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
25 grams
Sun-Dried Tomato Paste
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a full kettle. Pour it into a saucepan with 0.25 tsp salt on high heat.
- Boil the linguine, 12 mins.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chorizo, 3-4 mins.
- Stir the chicken stock paste, creme fraiche, tomato puree and water (see pantry) into the chorizo.
- Bring to the boil. Lower the heat and simmer, 2-3 mins.
- Meanwhile, drain the pasta and pop back in the pan. Drizzle with oil and stir through.
- Next, stir the sundried tomato paste, peas and cheese into the sauce. Cook so it's piping hot, 1-2 mins.
- Stir in the cooked pasta.
- Taste and season with salt and pepper if needed. Add a splash of water if it's too thick.
- Serve your pasta in bowls.
- Top with the rocket and drizzle with the balsamic glaze.
- Enjoy!
