Chorizo, Cauliflower and Spinach Fettucine with Asparagus and Gremolata

Ready in 25 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, November 8, 2015.

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A creamy fettuccine with pan-friend chorizo and shallots, cauliflower and spinach

Ingredients

1 chorizo, cut into quarters lengthways, skin removed and sliced 1cm
1 shallot, finely diced
1 tablespoon lemon juice
1/4 cauliflower, cut into small florets, stalks diced until you have 2 cups worth
1/4 cup water
1/2 cup cream
1 bunch asparagus, woody end trimmed and thinly sliced
250 g fresh spinach fettuccine

a large pot of salted water to the boil.
Finely chop capers and parsley and place in a small bowl with lemon zest. Season with salt and black pepper, mix well to combine and set aside.
Heat a drizzle of olive oil in large fry-pan (preferably non-stick) on medium heat. Cook chorizo and shallot until shallot is tender, 2–3 minutes. Add lemon juice, cauliflower and water. Cook, stirring occasionally, for 5 minutes or until cauliflower is tender. Add cream and asparagus and remove from heat.
While sauce is cooking, cook fettuccine in pot of boiling water for 3 minutes or until al dente (just tender) then drain.
Add fettuccine to pan, toss to coat in sauce and season to taste with salt and freshly ground black pepper.
Divide chorizo, cauliflower and spinach fettuccine between bowls and garnish with gremolata.