Easy Peasy Chorizo Linguine
with Peas and Balsamic Glaze
Ready in just 15 minutes, this Easy Peasy Chorizo Linguine is quick and full of flavour. Dressed in a creamy, sun-dried tomato sauce, this pasta dish contains smoky chorizo pieces and peas for flavour and colour.
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Egg
•Sulphites
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Garlic Clove**
90 grams
Diced Chorizo**
(Contains: Milk)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche**
(Contains: Milk)
30 grams
Tomato Puree
25 grams
Sun-Dried Tomato Paste
120 grams
Peas**
20 grams
Grated Hard Italian Style Cheese**
(Contains: Milk, Egg)
1 pinch
Chilli Flakes
20 grams
Wild Rocket**
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutritional information
Energy (kJ)3338 kJ
Energy (kcal)798 kcal
Fat34.7 g
of which saturates16 g
Carbohydrate87.8 g
of which sugars16.9 g
Dietary Fibre8.4 g
Protein33.1 g
Salt4.3 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Large Saucepan
•Large Frying Pan
•Colander
Instructions
1
- Boil a full kettle.
- Pour it into a saucepan with 0.5 tsp salt on high heat.
- Boil the linguine, 12 mins.
2
- Meanwhile, grate the garlic. Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chorizo, 3-4 mins. Add the garlic. Fry for 1 min.
- Stir in the chicken stock paste, creme fraiche, tomato puree, water and sugar (see pantry).
- Bring to the boil, then simmer, 2-3 mins.
3
- Meanwhile, drain the pasta and pop back in the pan. Drizzle with oil and stir through.
- Next, stir the sun-dried tomato paste, peas, cheese and chilli flakes 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.
4
- Serve your pasta in bowls.
- Top with the rocket.
- Drizzle over the balsamic glaze.
Enjoy!
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