Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Gigli with Peas & Chorizo
Chorizo started in a cold pan so the fat renders out slowly and the edges crisp. A simple béchamel with nutmeg, peas through it, chorizo oil over the top.
Caitlin Fitzpatrick
Feeds: 2
20-25 minutes
Ingredients
- -225g Northern Pasta Co Gigli
- For the white sauce
-
-1 tablespoon Butter
-
-1 tablespoon flour
-
-170ml of milk
-
-Salt
-
-Pepper
-
-Nutmeg
-
Remaining Ingredients:
-
-100g chorizo
-
-150g frozen peas
-
-Parmasean to serve
Gigli
From: £4.95
Method
1
Chop your chorizo into strips and place in a cold pan. Turn on a low heat and slowly cook until crispy. Remove and set aside Make your sauce by melting butter in a pan and adding in equal parts flour. Stir until well combined and cook on low for 1 minute.
2
Slowly add in your milk and stir vigorously to avoid clumping. Once all the milk is added, continue to cook on low for an additional 3 minutes. Seasoned with salt, pepper and nutmeg.
3
Cook your gigli to package instructions. When 30 seconds remain in the cook time, add in your frozen peas. Transfer peas and pasta directly into a pan with sauce and mix in your crispy chorizo.
4
Cover with a nice sprinkling of parmesan before serving.
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