Pomodoro Pasta with Chorizo
with pesto drizzle and Italian cheese
A recipe conveniently customised just to your liking.
Tags:
Quick
•Family Friendly
Allergens:
Milk
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Onion
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
125 grams
Cherry Tomatoes
90 grams
Chorizo
(Contains: Milk)
2 unit(s)
Garlic
1 pack(s)
Passata
30 grams
Green Pesto
Not included in your delivery
1 tbsp
Oil
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3728 kJ
Energy (kcal)891 kcal
Fat43.1 g
of which saturates16.9 g
Carbohydrate91.6 g
of which sugars18.5 g
Dietary Fiber7.2 g
Protein28.6 g
Salt2.6 g
Potassium310.6 mg
Calcium25.3 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Cooking steps
1
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine then bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- While the linguine cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Loosen the pesto by mixing it with 1 tbsp oil (per 2P).
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the chorizo and onion and season with salt and pepper. Fry until browned, stirring occasionally, 3-4 mins.
- Add the garlic, tomatoes and another pinch of salt. Cook until the tomatoes are softened, 6-7 mins.
- Pour in the passata, creme fraiche and ½ tsp sugar (per 2P).
- Simmer until thickened, 4-5 mins.
4
- Taste the sauce and season with salt, pepper and sugar.
- Carefully toss the linguine through the sauce to coat and allow to warm through.
- Divide your chorizo and pomodoro pasta between deep plates or bowls.
- Garnish with a sprinkling of cheese and a drizzle of pesto.
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