Quick Creamy Chorizo Farfalle
with Cherry Tomatoes & Parmesan- Gluten
- Milk
- May contain traces of allergens
- Eggs
- Soy
Golden 'bow ties' of farfalle combine with cherry tomatoes, cream and smokey chorizo to create an elegant meal fit for only the best. Add a sharp Parmesan garnish for dimension and dinner is complete.
Ingredients
1 packet
farfalle
(Contains: Gluten; May be present: Eggs, Soy)
1 bag
Silverbeet
1 packet
Mild Chorizo
½ bottle
cream
(Contains: Milk; )
1 sachet
Garlic & Herb Seasoning
1 bag
parsley
1 punnet
cherry tomatoes
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil a kettle of water. • Halve cherry tomatoes in half. Roughly chop silverbeet. Cut mild chorizointo thin half-moons. • Pour boiling water into a large saucepan over a high heat. Add a pinch of salt and bring to the boil. Cook farfalle in boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and set aside.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook cherry tomatoes and chorizo until browned, 4-5 minutes. Add silverbeet and cook until wilted, 1-2 minutes. Add reserved pasta water, longlife cream (see ingredients), chicken-style stock powder and garlic & herb seasoning and cook until bubbling, 1 minute.
• Add cooked pasta and grated Parmesan cheese to frying pan and stir to combine.
• Divide creamy chorizo and cherry tomato farfalle between bowls. • Tear over parsley leaves.
