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Chorizo, Iberico ham and tarragon linguine

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Ingredients

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  • 30g of butter
  • 60g of chorizo, diced into 0.5cm cubes
  • 30g of shallots, finely chopped
  • 4g of garlic, (approx. 1 clove), finely chopped
  • 150ml of double cream
  • 1 lemon, zested and juiced
  • 30g of Iberico ham, torn into small pieces
  • 3g of parsley, finely chopped
  • 1g of tarragon, finely chopped
  • 15g of turnip tops, (or cimi di rapa), finely shredded
  • 180g of fresh linguine pasta
  • 30g of peas, defrosted
  • Parmesan, to taste
  • 20g of breadcrumbs, fried in butter until crisp and golden
  • extra virgin olive oil
  • salt
  • pepper
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Method

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1
Heat the butter in a pan over a low heat and add the chorizo, gently frying until beginning to crisp and colour
  • 30g of butter
  • 60g of chorizo, diced into 0.5cm cubes
2
Add the shallots and garlic and cook until soft, then add the double cream and bring to the boil
  • 150ml of double cream
  • 30g of shallots, finely chopped
  • 4g of garlic, (approx. 1 clove), finely chopped
3
Add the lemon zest, juice, ham, herbs and turnip tops then remove from the heat and set aside
  • 3g of parsley, finely chopped
  • 1g of tarragon, finely chopped
  • 1 lemon, zested and juiced
  • 30g of Iberico ham, torn into small pieces
  • 15g of turnip tops, (or cimi di rapa), finely shredded
4
Cook the fresh linguine in a pan of boiling water for 1–2 minutes until almost cooked through, then drain
5
Add the pasta to the sauce, tossing to coat. Set over a medium heat and warm gently. Add the peas and grate in a little Parmesan
6
Taste and season with salt and pepper then divide among bowls. Finish with the fried breadcrumbs, an extra grating of Parmesan and a drizzle of olive oil
  • 20g of breadcrumbs, fried in butter until crisp and golden
  • salt
  • pepper
  • extra virgin olive oil
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Chorizo, Iberico ham and tarragon linguine

 
 

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