Chorizo and broad beans are a wonderful combination. The spiciness of the chorizo blends really well with the bitter-sweetness of the broad beans.
2 tablespoons olive oil
250 g chorizo, sliced
2 cups broad beans, fresh or frozen
Cook the broadbeans – if frozen, either defrost in a microwave or in a pot of boiling water and ensure heated through. If fresh, cook in boiling salted water. If they still have their outer skins you can remove them or not as you please once cooked.
Cook the pasta in boiling salted water, then drain.
Heat the olive oil in a large pan over medium heat. Add chorizo and cook, stirring, for about 5 minutes or until golden/toasted looking.
Add cooked pasta and broad beans to chorizo pan and toss all together. ........Then serve!
EXTRA'S & TIPS