Scrambled chorizo pasta
180 g, spiral variety
Frozen green peas
1 cup(s), (120g)
100 g, skinned, crumbled
1 clove(s), crushed
Baby spinach leaves
250 g, halved
3 medium, lightly beaten
Whole grain mustard
- Cook pasta in a large saucepan of lightly salted boiling water, following packet directions, or until just tender. Drain pasta over frozen peas. Drain peas. Keep pasta and peas warm in pan.
- Meanwhile, skin chorizo sausage and crumble into small pieces. Cook in a non-stick frying pan over medium-high heat for 3 minutes or until golden brown. Stir in crushed garlic glove.
- Finely shred spinach leaves. Add cherry tomatoes, pasta, peas and most of the spinach to pan with chorizo. Toss until heated through.
- Remove from heat and add lightly beaten eggs and mustard. Stir until creamy. Season with salt and pepper. Serve immediately, topped with remaining spinach.
SERVING SUGGESTION: Mixed salad leaves.