Description
Cold pasta is a perfect barbecue side dish. Crispy chorizo pieces and fresh arugula add salt and spice to keep you coming back for seconds.
Ingredients
Scale
- 150 gr pasta (I prefer a smaller type of pasta)
- 100 gr sweet green peas
- 150 gr chorizo
- 150 gr chery tomatoes
- 120 gr mascarpone
- 2 tbsp tabasco chipotle
- 1 tbsp of olive oil
- 1/2 or 1 lemon, juiced
- 1 heaped teaspoon of dijon mustard
- handful of arugula
- spring onions
- parmesan cheese (optional)
Instructions
- Heat a large pot of salted water and cook the pasta according to package instructions. Drain and rinse with cold water, leave to cool
- Chop your chorizo into smaller bits and heat a frying pan on medium. Bake the chorizo until crispy and leave to drain on kitchen paper.
- Cut your cherry tomatoes into quarters and put into a large bowl. Add the cooled pasta to the bowl as well.
- Quickly cook your frozen peas until they are thawed, drain, rinse and add to the bowl as well.
- Make a sauce by adding the mascarpone, tabasco chipotle, olive oil, lemon juice and dijon mustard together and stir well. Taste and add seasoning where needed. I ended up using about 3/4 of the lemon so just check if it’s to your taste. When you’re ready to serve add the chorizo in and mix it through.
- Plate it up by using a bit of arugula, put the salad on top, sprinkle with some spring onions and parmesan cheese if you want and eat away!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main