Ingredients
SALAD
25g pine nuts
1 red chicory
1 green chicory
2 clementines
100g baby spinach
4 sprigs of fresh mint
45g Manchego cheese
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
1 teaspoon runny honey
PASTA
320g dried penne
70g Iberico chorizo
½–1 fresh red chilli
2 sprigs of fresh rosemary
olive oil
4 cloves of garlic
1 large free-range egg
½ a lemon
2 heaped tablespoons fat-free natural yoghurt
Method
Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat
- Toast the pine nuts in the frying pan for a few minutes, tossing often.
- Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions.
- Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl.
- Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves.
- Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat.
- In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside.
- Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden.
- Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl.
- Drain the pasta, reserving a cupful of the starchy cooking water.
- Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste.
- Dress and toss the salad, then serve with the pasta
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