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