| Servings | serves |
Ingredients
- 350 grams Farfalle Pasta
- 2 tablespoon Olive Oil
- 250 grams Chorizo Sausage cut into 1cm pieces
- 2 Red Capsicum diced
- 1 Brown Onion finely chopped
- 3 Garlic Cloves finely chopped
- 2 teaspoon Lemon Zest
- 1 tablespoon Lemon Juice
- 1/2 cup Chicken Stock
- 50 grams Ricotta Cheese Fresh
- 60 grams Baby Rocket
Ingredients
| |
Instructions
- Bring a large saucepan of salted water to the boil. Cook pasta according to packet directions, stirring occasionally, or until al dente. Drain.
- Meanwhile, in a large non-stick frying pan over medium-high heat, heat oil for 1 min, or until hot. Add chorizo and cook for 2 mins, or until it begins to brown. Reduce heat to medium. Add capsicum and onion and cook for 5 mins, or until onions are translucent and tender. Stir in garlic and cook for 2 mins, until fragrant and tender. Stir in lemon zest and juice.
- Add drained pasta, stock, ricotta and rocket. Toss until well combined, season with salt and pepper to taste. Serve warm.
Share this Recipe