Chorizo and Rosemary Linguine with Fennel and Orange Salad

Chorizo and Rosemary Linguine with Fennel and Orange Salad

Ready in 25 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 11, 2015.
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A chorizo grind mixed with garlic, baby spinach, Parmesan, and herbs and spices, served with a rosemary linguine, and fennel and orange salad.

Ingredients

FENNEL AND ORANGE SALAD

  • 1 fennel bulb, halved lengthways then finely sliced, fronds chopped
  • 1/4 bag baby spinach leaves, roughly chopped
  • 1 orange, skin removed and segmented or diced

DRESSING

  • 1 tablespoon vinegar (e.g. red wine, white wine, cider)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon runny honey

CHORIZO AND ROSEMARY LINGUINE

  • 300 g chorizo grind
  • 1/2 chilli, seeds removed, finely sliced
  • 1 tablespoon rosemary leaves, finely chopped
  • 4 cloves garlic, squashed using the back of a knife, skins removed
  • 1 egg
  • 5 tablespoons sour cream
  • Juice of 1/2 a lemon
  • 50 g shaved parmesan cheese, finely chopped
  • 250 g rosemary linguine
  • 1/4 bag baby spinach leaves, roughly chopped
  • 1 tablespoon shaved parmesan cheese, to serve

Steps

  1. a large pot of salted water to the boil.
  2. Combine fennel (including fronds), first measure of spinach and orange in a medium bowl. In a small bowl whisk all dressing ingredients together. Season to taste with salt and pepper and set aside.
  3. Heat a drizzle of oil in a large fry-pan on medium to high heat. Fry chorizo, chilli and rosemary for 5 minutes, breaking chorizo up with a fork as it cooks, until chorizo is golden and cooked through. Add garlic and cook for a further 1–2 minutes until softened and slightly coloured.
  4. While chorizo cooks, whisk egg, sour cream, lemon juice and first measure of parmesan cheese together in a small bowl and set aside.
  5. Cook linguine in pot of boiling water for 3–4 minutes, until al dente (just tender). Reserve ¼– ½ cup of cooking water, then drain.
  6. Add linguine to pan with chorizo on medium heat and toss to combine for 1 minute. Remove from heat and gently fold through second measure of spinach and egg mixture. The residual heat will cook the egg. If sauce is looking too dry, add a little of the reserved pasta water to help loosen sauce. Season to taste with freshly ground black pepper.
  7. Toss dressing through salad just before serving.
  8. Spoon linguine onto plates and sprinkle over parmesan cheese. Serve salad on side.

Nutritional Information

Energy 2768 kj
662 kcal
Protein 36.7g
Carbohydrate 61.0g
Fat 29.6g