Pea & Savoy cabbage fettuccine with chorizo crumbs

Name: Pea & Savoy cabbage fettuccine with chorizo crumbs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 1 tbsp Essential Olive Oil; 1 large onion, finely chopped; 2 cloves garlic, finely chopped; 60 g pack Cooks’ Ingredients Chorizo Crumb; 1 lemon, finely grated zest and juice; 300 g fettuccine; ¾ Savoy cabbage, finely shredded; 150 g frozen garden peas; 15 g pecorino or Parmigiano Reggiano, finely grated, plus extra to serve

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

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HealthyLow in saturated fatSource of fibreSource of protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook12 mins
Total time22 mins

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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

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