Chorizo Linguine in Creamy Sauce
with Peas, Rocket and Balsamic Glaze
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.
(Contains Cereals containing gluten)
Chicken Stock Paste
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
Water for the Sauce
Bring a large saucepan of water to the boil with 0.5 tsp salt.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
Once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Next, add the garlic, stir-fry for 30 secs.
Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the pan.
Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
Once the sauce has thickened, stir in the peas and the hard Italian style cheese. Cook until the peas are 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 a little too thick.
Share the creamy chorizo linguine between your bowls.
Top with a handful of rocket and drizzle over the balsamic glaze to finish.