Creamy Pasta with Chorizo
For this simple supper we rolled out a ball of our fresh pasta
and made it into tagliatelle. We chopped some button mushrooms,
prepared some asparagus spears and slice a small piece of chorizo
We gently fried the chorizo slices until some of the oil was
released and they were slightly coloured. In a separate pan we
fried the mushrooms in some butter.
We added some dried mixed herbs and then some cream cheese sauce.
We blanched the asparagus spears for a couple of minutes.
We boiled out tagliatelle in salted water for 4-5
mins before draining and adding to our sauce. We mixed it until
the pasta was thouroughly coated.
We then arranged the warm chorizo slices on top and served it
with the asparagus and soma garlic bread.