Chorizo, Iberico ham and tarragon linguine
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
- 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
Method
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
- 180g of fresh linguine pasta
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Chorizo, Iberico ham and tarragon linguine
