Chorizo Pappardelle with Spinach and Asparagus Salad

Chorizo Pappardelle with Spinach and Asparagus Salad

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 3, 2017.
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Add a splash of milk to the left-over egg, scramble and serve on toast for a quick satisfying mid-week breakfast!

Ingredients

Chorizo Pappardelle

  • 100g chorizo sausage, thinly sliced
  • ¼ cauliflower, grated until you have ½ cup worth
  • 1 tablespoon rosemary leaves, finely chopped
  • Pinch of chilli flakes (optional)
  • 1 clove garlic, minced
  • ½ egg
  • 2 tablespoons sour cream
  • 2 tablespoons milk
  • Juice of ½ lemon
  • 1 tablespoon finely grated Parmesan cheese (optional)
  • 4-5 sheets fresh pasta

Spinach and Asparagus Salad

  • ½ orange
  • -½ bag baby spinach
  • ½ baby cos lettuce
  • 1-2 asparagus spears
  • ½ teaspoon vinegar (e.g. red wine, white wine, cider)
  • ¼ teaspoon honey
  • ¼ mustard (e.g. Dijon, wholegrain)

To Serve

  • 1 tablespoon finely grated or shaved Parmesan cheese (optional)

Steps

  1. Bring a large pot of salted water to the boil. Prepare all pappardelle ingredients and cheese. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat, add chorizo, cauliflower and rosemary. Cook for 3-4 minutes until chorizo is golden and cooked through. Add chilli flakes (if using) and garlic, cook for a further 1 minute. Turn off heat.
  2. Peel and segment orange; roughly chop spinach and lettuce; hold woody end of asparagus and peel into long thin ribbons. Place all into a medium bowl along with vinegar, honey and mustard. Drizzle with olive oil, season to taste and toss to combine.
  3. Whisk egg, sour cream, milk, lemon juice and first measure of Parmesan (if using) in a small bowl and set aside. Cut pasta sheets into 2cm strips lengthways (pappardelle).
  4. Separate pappardelle and cook in pot of boiling water for about 2 minutes, or until pasta is al dente (just cooked). Reserve ¼ cup pasta cooking water, then drain, return to pot with a drizzle of olive oil to prevent sticking.
  5. Add pappardelle and sour cream mixture to pan with chorizo on a low heat and toss to combine for about 30 seconds. If mixture is looking too dry, add a little of the reserved pasta water to help loosen. Season to taste with pepper.
  6. To serve, spoon chorizo pappardelle into a bowl and sprinkle with Parmesan cheese (if using). Serve spinach and asparagus salad on side.

Nutritional Information

Energy 2771 kj
662 kcal
Protein 38.2g
Carbohydrate 41.4g
Fat 38.3g