Chorizo, Basil and Lemon Fettuccine

Chorizo, Basil and Lemon Fettuccine

Serves 4
20 minutes
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

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.


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.


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


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.


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

Products in this recipe
These Gourmet Garden Products are featured in this recipe