Chorizo, tomato and rocket pasta salad
Nov 30, 2010 1:00pm- 20 mins cooking
- Serves 4
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Ingredients
Chorizo, tomato and rocket pasta salad
- 375 gram (12 ounces) fettuccine
- 1/4 cup (40g) pine nuts
- 1 (170g) cured chorizo sausage, chopped coarsely
- 1 clove garlic, crushed
- 2 tablespoon extra virgin olive oil
- 1 1/2 tablespoon lemon juice
- 250 gram (8 ounces) buffalo mozzarella, torn into small pieces
- 1/2 cup (75g) drained sun-dried tomatoes in oil, halved
- 100 gram (3 ounces) baby rocket leaves (arugula)
- 1/2 cup (40g) flaked parmesan
Method
Chorizo, tomato and rocket pasta salad
- 1Cook pasta in a large saucepan of boiling water until just tender, drain.
- 2Meanwhile, toast nuts in a dry medium frying pan, over high heat, stirring constantly, for 1 minute or until golden brown. Remove from pan immediately.
- 3Cook chorizo in same pan over high heat until browned. Drain on absorbent paper.
- 4To make dressing, combine garlic, oil and juice in a small bowl, season to taste.
- 5Place pasta, nuts and chorizo in a large bowl with dressing, mozzarella, tomato and rocket, toss gently to combine. Season to taste. Serve pasta sprinkled with parmesan.
Notes
You may need only half a clove of garlic in the dressing depending on the strength of the garlic.