Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 25 min­utes Serves 4

400g dried pasta shapes ¼ cup olive oil

2 chorizo sausages, diced 2 cloves gar­lic, crushed 1 tsp smoked pa­prika

Zest and juice of 1 le­mon, zest finely grated 2 x 390g cans chick­peas, rinsed and drained 2 cups frozen peas

150-200g cherry toma­toes, halved

¼ cup chopped co­rian­der or pars­ley leaves Salt and ground black pep­per, to taste

Cook pasta ac­cord­ing to packet in­struc­tions, tak­ing care not to over­cook it. While the pasta is cooking, heat oil over medium heat in a large pot and siz­zle chorizo, gar­lic, smoked pa­prika and le­mon zest for about 1 minute. Add chick­peas and le­mon juice and cook for 2-3 min­utes. Add peas and al­low to fully heat through (1-2 min­utes). Drain pasta and add to the chorizo mix­ture. Add toma­toes, co­rian­der, salt and pep­per and toss to com­bine. Serve warm or at room tem­per­a­ture.

Annabel says:

You could also use ham or ba­con in­stead of the chorizo or, for a vege­tar­ian ver­sion of this easy pasta, re­place it with some lightly blanched cau­li­flower flo­rets. The ad­di­tion of fresh toma­toes at the end gives the dish a clean, bright fin­ish but you can leave them out if you don’t have them or use rocket or spinach in­stead. PEA AND SPINACH FRIT­TATA

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