Chorizo carbonara with catalan market salad

Chorizo carbonara with Catalan salad

Serves 4

  • For the salad

  • 25 g pine nuts

  • 1 red chicory

  • 1 green chicory

  • 2 clementines

  • 100 g baby spinach

  • 4 sprigs of fresh mint

  • 45 g Manchego cheese

  • 2 tablespoons sherry vinegar

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon runny honey

  • For the pasta

  • 320 g dried penne

  • 70 g Iberico chorizo

  • ½–1 fresh red chilli

  • 2 sprigs of fresh rosemary

  • olive oil

  • 4 cloves of garlic

  • 1 large egg

  • 2 heaped tablespoons fat-free natural yoghurt

  • juice of ½ a lemon

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat



START COOKING

Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat



In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden



Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta

Nutritional Information

Chorizo carbonara with catalan market salad

Lovely Spanish-inspired pasta and salad in minutes

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0 foodies cooked this
The spicy sausage really fires up the light carbonara sauce – a great combo with the zesty salad!
Serves 4
15m
Super easy
Method

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat

START COOKING
Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat

In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden

Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta

Nutritional Information Amount per serving:
  • Calories 603 30%
  • Carbs 65.9g 29%
  • Sugar 9.5g 11%
  • Fat 26.4g 38%
  • Saturates 8.3g 42%
  • Protein 23.4g 52%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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