Waitrose and Partners
Pea & Savoy cabbage fettuccine with chorizo crumbs

Pea & Savoy cabbage fettuccine with chorizo crumbs

Smoky, lemony ribbons of pasta with crisp green vegetables, this easy dinner is ready to eat in just 25 minutes.

5 out of 5 stars(1) Rate this recipe
HealthyLow in saturated fatSource of fibreSource of protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook12 mins
  • Total time22 mins

Ingredients

  • 1 tbsp Essential Olive Oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 60g pack Cooks’ Ingredients Chorizo Crumb
  • 1 lemon, finely grated zest and juice
  • 300g fettuccine
  • ¾ Savoy cabbage, finely shredded
  • 150g frozen garden peas
  • 15g pecorino or Parmigiano Reggiano, finely grated, plus extra to serve

Method

  1. Heat the oil in a frying pan and cook the onion and garlic for 5 minutes, until softened and golden. Add the chorizo and lemon zest, lower the heat and cook for 5 minutes more.

  2. Meanwhile, cook the pasta in a large pan of boiling, salted water for 8 minutes.

  3. Add the cabbage and peas to the pasta and cook for 3 minutes until the pasta and vegetables are tender. Drain, reserving a mugful of water, then return to the pan.

  4. Stir the chorizo onions into the pasta with the cheese and lemon juice to taste. Toss well and add the reserved cooking water to loosen, if needed. Check the seasoning and serve.

Cook’s tip

The chorizo crumbs bring a delicious, smoky warmth to this simple pasta dish but if you fancy some fiery heat, just add a sprinkle of chilli flakes.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,979kJ/ 470kcals

Fat

12g

Saturated Fat

3.7g

Carbohydrates

67g

Sugars

8.7g

Fibre

7.8g

Protein

20g

Salt

0.6g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (5/5)

5 out of 5 stars1 rating