Sweetcorn and Courgette Pasta with Chorizo Lemon Oil
Fusilli tossed with sweetcorn, golden courgette, creamy cannellini beans and crisp chorizo in a sharp lemon oil.
Ingredients
Serves 4- 320gfusilli
- 2 tbspolive oil
- 120gcooking chorizo, diced
- 2medium courgettes, halved lengthways and sliced into half-moons
- 1large shallot, finely sliced
- 2garlic cloves, finely chopped
- 300gfrozen sweetcorn
- 30mllemon juice
- 2gfinely grated lemon zest
- 40gParmesan, finely grated
- Fine salt, to taste
- Black pepper, to taste
- 20gbasil leaves, hand-torn into small irregular pieces (optional)
Method
- Get a large pan of well-salted water boiling. Keep a mug beside the hob for the pasta water.
- Warm the olive oil in a large frying pan over a medium heat. Add the chorizo and cook for 3 minutes until the edges are crisp and it has stained the oil orange-red.
- Add the fusilli to the boiling water and cook for 9 minutes until just tender with a little bite left in the centre. Scoop out 250ml of the cooking water before draining.
- While the pasta cooks, add the courgettes and shallot to the chorizo pan. Cook for 5 minutes until the courgette is golden at the cut edges and the shallot is soft.
- Stir in the garlic, sweetcorn and lemon zest. Cook for 3 minutes until the sweetcorn is hot and glossy. Season with black pepper.
- Add the drained pasta, lemon juice, 30g of the Parmesan and 150ml of the reserved pasta water to the frying pan. Toss for 2 minutes until the cheese and starchy water make a glossy coating; add more pasta water if it looks dry. Taste before adding any salt, as the chorizo and Parmesan are both salty.
- Divide between warm bowls and scatter with the torn basil, if using, and the remaining Parmesan.
Per serving
- kcal
- 553
- protein
- 22.2g
- fibre
- 3.9g
- carbs
- 64.5g
- fat
- 22.5g
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