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Chorizo carbonara with catalan market salad

Nutritional Information (amount per serving)

Calories
603kcal
Carbs
65.9g
Sugar
9.5g
Fat
26.4g
Saturates
8.3g
Protein
23.4g

Serves 4   Approx time: 15   Difficulty: super easy

Ingredients

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
  • ½ a lemon, juice of
  •  

    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

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