SCALLOP AND CHORIZO TROFIE PASTA

Prep 10mins Cook 15mins Serves 2

INGREDIENTS

• 200g trofie pasta • 50g spicy chorizo, sliced • 1 green pepper, sliced • 1 clove garlic, crushed • Handful chopped flat-leaf parsley • 1 tbsp extravirgin olive oil • 100g frozen scallops, defrosted • 1 glass of white wine • 1 tbsp balsamic vinegar • Pinch hot, smoked paprika

METHOD

1 Cook the trofie according to pack instructions. Drain and return to the saucepan.

2 Dry fry the chorizo in a non-stick frying pan for 2mins each side until crisp. Add the peppers, sauté for 2mins. Reduce the heat, add the garlic, sauté for 30secs. Add the chorizo mix to the pasta.

3 Fry the scallops for 30secs each side. Add to the pasta. Pour the wine and vinegar into the frying pan and boil for 1min. Pour into the pasta pan, add parsley and paprika and stir to combine. Season and serve.