Name: Chorizo & Chickpea Pappardelle
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 375g pappardelle; 100ml extra virgin olive oil; 6 fresh chorizos (400g), casings removed; 180ml (¾ cup) dry white wine; 1 x 400g can chickpeas, rinsed and drained; 1 bunch rainbow chard, stalks thinly sliced, leaves coarsely chopped; ½ tsp smoked paprika; 1 lemon, juiced; 1 cup coarsely chopped flat-leaf parsley; Finely grated pecorino, to serve

Chorizo & Chickpea Pappardelle

First published in delicious.

Pappardelle tossed with chorizo, chickpeas and rainbow chard. Hearty, smoky and on the table without much fuss.

Serves

Prep

15 mins

Cook

10 mins

Difficulty

Easy

Method

Cook pasta in a large saucepan of boiling salted water according to the packet instructions, then drain, reserving ½ cup (125ml) cooking water. Return the pasta to the pan along with 1 tbs of oil, toss to coat and set aside.
Meanwhile, heat 2 tbs oil in a large saucepan over medium–high heat. Add chorizo mince and cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add wine and simmer until reduced by half, then add chickpeas, rainbow-chard stalks and paprika and cook for 2 minutes.
Add rainbow-chard leaves and lemon juice, cook for 1 minute or until leaves are wilted, then add pasta, reserved cooking water, parsley and remaining 2 tbs oil and season. Toss over heat for 1 minute until sauce coats pasta.
Serve topped with pecorino.