Pasta with Chorizo & Asparagus


I honestly thought we had made this Hugh Fearnley-Whittingstall Three Good Things dish before but upon searching the blog it seems we haven’t. Those of you who read my posts regularly will know I’m a huge fan of this book and this dish didn’t disappoint in it’s simplicity and taste. AND there’s the chorizo of course.

Cook some pasta in boiling, well salted water.

When it’s almost al dente add chopped asparagus, getting rid of the woody bits first.

Chop a chorizo into matchsticks and fry until crisping up on the edges.

Drain the pasta and asparagus and add to the chorizo, toss well with some more seasoning and a good squeeze of lemon juice.

Serve with a sprinkling of parsley.

TWD_0506_H3GTI’m not ashamed to say I went back for a second helping!


This was dinner…5th May 2014.



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