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Pappardelle with garden peas, chorizo and aïoli
Pasta, pappardelle with chorizo, pointed pepper, romaine lettuce, garden peas, parsley and aioli.
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Ingredients
Directions
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Remove the seeds from the peppers and cut the flesh into rings.
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Cut the lettuce into strips and the parsley fine.
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Cook the pasta according to the instructions on the package.
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In the meantime, remove the skin from the chorizo and cut into slices.
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Heat a skillet without oil or butter and fry the chorizo in 5 minutes until crispy.
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Remove the chorizo from the pan and leave 1 tbsp of cooking fat behind.
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Fry the paprika for 4 minutes in the remaining shortening. Change regularly. Season with pepper and salt.
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Meanwhile, mix the lettuce, garden peas, lemon oil and half of the parsley in a large bowl. Season with pepper.
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Drain the pasta and mix with the chorizo, the rest of the parsley and the aïoli with the peppers. Serve with the salad.
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Nutrition
855Calories
Sodium0% DV1.040mg
Fat85% DV55g
Protein52% DV26g
Carbs21% DV62g
Fiber20% DV5g
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