Easy Creamy Chorizo Fettuccine
with Rocket, Pear & Parmesan Salad
Golden strands of fettuccine combine with rich tomato paste, cream and smokey chorizo to create an elegant meal fit for only the best. Add a sharp rocket and Parmesan salad for crunch and dinner is complete.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
1
pear
2 clove
garlic
1 packet
Mild Chorizo
½ bottle
cream
(Contains Milk; )
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
½ packet
tomato paste
1 bag
salad leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. Thinly slice pear. Finely chop garlic. Cut mild chorizo into 1cm half-moons. • Cook fettuccine in boiling water until 'al dente', 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until golden and crisp, 4-5 minutes. • Transfer to a plate, leaving residual oil in pan.
• Return frying pan to a medium-high heat with residual oil in pan. • Cook garlic and tomato paste (see ingredients) until fragrant, 1 minute. • Add longlife cream (see ingredients), garlic & herb seasoning and chicken-style stock powder and cook, stirring, 1 minute. • Add cooked fettuccine and reserved pasta water, then return chorizo to pan and cook, tossing, until combined, 1 minute. • Season to taste.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add spinach & rocket mix and pear, then toss to coat. Top with 1/2 the grated Parmesan cheese. • Divide creamy chorizo fettuccine between bowls. • Garnish with remaining Parmesan cheese. • Serve with rocket, pear and Parmesan salad.