Main Meals

Chorizo, pea and feta pasta

By Abigail Donnelly
4
Easy
10 minutes
10 minutes
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Ingredients

Method
  • 300 g chorizo
  • 2 T olive oil
  • 300 g peas
  • 200 g Danish feta
  • 500 g tagliatelle, cooked al dente

Method

Ingredients

Cut the chorizo into cubes and fry in olive oil for 3 to 4 minutes, or until crisp and golden.

Blanch the peas, then refresh in cold water.

Combine the chorizo and peas and crumble over with the feta.

Toss through with al dente tagliatelle. Top with grated Parmesan and serve immediately.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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