Dinner

Sumac chicken and chorizo pasta

This tasty pasta dish makes a simple starter or lunch salad.
Chicken-and-chorizo-pasta
6
15M
1H

Ingredients

Method

1.Marinate the chicken in the sumac, 1 tablespoon of oil and the herb salt for at least 1 hour or overnight.
2.Heat the remaining oil in a frying pan and sauté the marinated chicken strips and chorizo for 3-4 minutes. Add pine nuts and cook until the chicken is golden and cooked, and pine nuts are toasted.
3.Meanwhile, cook pasta in plenty of boiling, salted water for 8-10 minutes until just tender. Add peas and spinach, stirring until wilted and bright green. Drain and toss with the sumac chicken, dress with a little lemon oil and season.
4.Mix the ricotta with the lemon zest and garlic. Arrrage the pasta on plates and top with a quenelle of ricotta and a sprinkle of sumac, if desired.

To make quenelles, use two matching spoons. Take a spoon of ricotta, then scoop it onto the other spoon. Repeat 2-3 times until smooth and oval-shaped.

Note

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