Chorizo & Herb Tagliatelle
For this dish we used our (parsley). We chopped a green and orange chilli and
sliced chorizo and chestnut mushrooms. We thawed out our herby
pasta that we had frozen and rolled it out through our pasta machine.
  
We then put it through the tagliatelle setting and hung it up
to dry. We sauteed the chilli, chorizo and mushrooms and boiled
our pasta for 5-6 minutes until al dente.
  
The chorizo gave out a good bit of oil during cooking, so we
felt we didn't need any sauce. We simply drained our pasta and
added it straight to the pan. We tossed the pasta through the
chorizo and mushrooms well until it was glossy with the oil.
  
We served it with a sprinkle of parmesan cheese. You could really
taste the parsley in the pasta which added to the dish.
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