Spicy Chorizo and Gnocchi pasta shells mixed with yoghurt, hard cheese and topped with fresh parsley
400g pasta shells
2 cloves garlic – peel, grate finely & chop
4 tbsp yoghurt
5g rosemary – discard stalks, chop finely
200g chorizo – slice at an angle
2 tomatoes – dice (1cm)
40g hard cheese – grate finely
20g parsley – chop roughly
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Pasta shells: Place a large saucepan on medium-high heat and add the boiling water. Now add the pasta shells and cook for 8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain. Sprinkle the pasta with a little olive oil to prevent it from sticking together.
Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon in half and juice.
Yoghurt sauce: Mix the garlic and lemon zest in with the yoghurt. Season with salt, pepper and lemon juice to taste.
Chorizo mix: Place a large frying pan on medium-high heat and add a drizzle of olive oil. Add the rosemary and chorizo and cook 5 minutes until golden. Remove from the pan (with the oil) and add it to a bowl with the tomatoes. Once the pasta is cooked, mix it through the chorizo and the tomatoes. Add the yoghurt sauce and hard cheese and mix.
Serve the chorizo mix topped with the parsley and season with salt and pepper to taste.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.