Tuesday, June 02, 2009

Penne with Mussels, Chorizo & Chimichurri

Penne with Mussels, Chorizo and Chimichurri
With help from Bobby Flay and Curtis Stone

Printable Recipe

Hands-on time: 10 minutes
Cooking time: 15 minutes (or until the water boils & the pasta cooks)

7oz/200g Dreamfields Penne Rigate (or any other healthy pasta)
Left over Steamed Mussels with Chorizo & White Wine (shells removed)
Dollop or two of Chimichurri Sauce
Handful of basil leaves, roughly torn

1. Cook the pasta until al dente in a large pot of salted water. (usually 8-10 minutes depending on the type of pasta used.)

2. In the meantime, to prepare the mussels, just warm them up – a quick zap in the microwave or over medium low heat in a small saucepan.

3. Drain the pasta and place in a large serving bowl. Toss with the warm mussels & chorizo, basil and as much chimichurri as you like and …inhale!


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