Chorizo, Basil and Lemon Fettuccine

Chorizo, Basil and Lemon Fettuccine

Serves 4
20 minutes
Ingredients
375 grams or 2 chorizo sausages, sliced thinly
1/2 tablespoon Garlic Stir-In Paste
1/2 tablespoon Chili Stir-In Paste
1 tablespoon Lightly Dried Parsley
1 tablespoon Lightly Dried Basil
1 lemon, juiced
1/2 teaspoon lemon zest, grated
1 bunch asparagus
1/2 tablespoon Oil
300 ml cream
150 g Fettuccine
1/2 lemon, for garnish
Method
1

Start to cook fettuccine in a large saucepan of boiling, salted water. Stir and return to the boil. Cook uncovered for 10-12 minutes or until al dente. Stir occasionally. Drain in a colander.

2

Blanch asparagus in boiling water, drain and place immediately in a bowl of iced water to stop the asparagus from cooking and to keep the bright green colour.

3

Heat pan till hot, fry chorizo for 2 minutes, turning and cooking the other side for a further 2 minutes.

4

Add lemon juice and lemon rind.  Add cream, basil, chilli, parsley, garlic and asparagus, cook for 2-3 minutes until cream starts to bubble and asparagus is warmed through.

5

Season with freshly ground pepper and divide over fettuccini. Serve with a squeeze of lemon, garnish with Lightly Dried Parsley. 

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