This delicious pasta recipe is made up of a creamy gorgonzola and white wine sauce with chargrilled asparagus topped with a chorizo crumb, fresh lemon juice, a drizzle of chilli oil and chilli flakes for an extra kick.
Serves 4
Ingredients
75g gorgonzola cheese
200ml single cream
Asparagus
200ml vegetable stock
1 medium white onion
2 minced garlic cloves
Olive oil
Dash of white wine
75g rigatoni (per person)
To serve
Squeeze of lemon juice
Drizzle of chilli oil
Chorizo crumb (Finely diced and fried chorizo)
Chilli flakes
Method
- Firstly add the pasta to salted boiling water and cook until soft
- Fry the diced onion and minced garlic in a knob of butter until soft
- Add a dash of white wine and reduce
- Add in your vegetable stock and bring to the boil
- Mix in the single cream and gorgonzola and simmer until it thickens
- In the meantime, grill the asparagus until cooked and then chop into smaller chunks
- Add the asparagus and pasta into the sauce and mix until combined (add a spoonful of pasta water to loosen the sauce if required)
- Plate up the pasta and top with the chorizo crumb, a squeeze of fresh lemon juice, a drizzle of chilli oil and chilli flakes for an extra kick
- Serve alone or with a warm garlic baguette
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