Simple pasta dishes seem to be my thing at the moment. Here is another that I created recently. Helen came home, Ready Steady Cook style, with some chorizo and pancetta for me to create something for dinner for the six of us.
I love chorizo and it makes a great base to start cooking with as you don’t need to use any oil. The oil from the chorizo renders out, within which you can then cooked everything else and give your dish that spicy flavour.
- 225g sliced chorizo
- 200g diced pancetta
- 2 cloves garlic, thinly sliced
- 1 stock cube
- 2 cups boiling water
- 3tbsp red pesto
- 5tbsp Greek yoghurt
- 200g mozzarella ball, cubed
- 8 balls of dry tagliatelle
- grated parmesan cheese
- ground black pepper
This recipe served all six of us (2 adults, two teens, and two 8-to-tens).
If this takes you more than 20 minutes you’re taking too long!
- In a frying pan fry the chorizo and bacon over a medium heat for a couple of minutes before adding the garlic. Cook for a further 2 minutes then set aside.
- In a pan dissolve the stock cube over in the boiling water over a medium heat, then add the pesto.
- Once the pesto is mixed in, turn the heat down low and add the yoghurt. Stir gently until mixed.
- In a large pan cook the tagliatelle (according to packet instructions) in salty water.
- Once the sauce has thickened, drain the pasta and return to the pan.
- Add the sauce and the chorizo, bacon and garlic to the pasta and stir well over a low heat.
- Add in the overall cubes and stir until the cheese has melted.
- Serve in bowls topped with grated parmesan and ground black pepper.