Chorizo, Iberico Ham and Tarragon Linguine Recipe

This stunningly simple chorizo, ham and tarragon linguine recipe pairs the smoky flavour of the Spanish sausage with the refreshing hit of tarragon leaves. Combined in a creamy sauce enriched with Parmesan, decadent Iberico ham and peas, it's an absolute stunner of a pasta dish that can be whipped up in half an hour.

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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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

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

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

Cook the fresh linguine in a pan of boiling water for 1–2 minutes until almost cooked through, then drain

180g of fresh linguine pasta

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

30g of peas, defrosted
Parmesan, to taste

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