Chorizo linguine

Name: Chorizo linguine
Cook time: 25 min
Yield: 4
Cuisine: Teruel, Spain

with tarragon cream sauce and truffle almonds

Ready in around 25 mins

RECIPE FACT:

Teruel in the Aragon region is the largest truffle producer in Spain, followed by Castellón and Soria.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPAPRE THE VEGETABLES:
Peel and finely slice the red onions. Trim both ends off the green beans and cut in half.
2. TO COOK THE LINGUINE AND GREEN BEANS:
Once the water is boiling, add the green beans and blanch for 2–3 mins until just tender. Remove with tongs or a slotted spoon and set aside. Using your hands, gently loosen the strands of fresh linguine. Add to the same pot and cook for 2–3 mins or until al dente. Reserve 2 Tbsp of pasta water, then drain well and drizzle with a little oil to stop from sticking.
3. TO COOK THE CHORIZO MIXTURE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chorizo grind and red onions, cook for 4–5 mins, breaking up any clumps with a wooden spoon until browned.
4. TO FINISH THE PASTA:
Add the tarragon cream sauce and reserved pasta water, stirring until warmed through. Add the linguine, green beans, and baby spinach, tossing gently for 1–2 mins until the spinach just wilts and everything is coated in the creamy sauce. Season with salt and pepper to taste.
TO SERVE:
Spoon the creamy chorizo linguine into bowls. Top with the truffled almonds, shaved Parmesan and a grind of black pepper.