Chorizo & tomato pasta
White pasta, dry
Peas, frozen, boiled
1 clove(s), crushed
250 g, halved
120 g, finely shredded
Egg, whole, raw
3 medium, raw, lightly beaten
1½ tablespoon(s), level
- Cook the pasta to pack instructions, adding the peas for the final minute of cooking time, then drain. Set aside.
- Fry the chorizo in a nonstick frying pan set over a medium-high heat for 3 minutes, or until golden brown.
- Stir in the garlic and cook for an additional minute, then add the tomatoes, pasta, peas and most of the spinach. Toss together until everything is heated through and the spinach is wilted.
- Remove the pasta from the heat and immediately stir in the eggs and mustard, allowing the heat from the pasta to cook the eggs and form a creamy sauce. Season to taste and serve topped with the remaining spinach.
Serve the pasta with a ZeroPoint mixed leaf salad.