Pappardelle with garden peas, chorizo and aïoli

Name: pappardelle with garden peas, chorizo and aïoli
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 bag sweet peppermint mix; 2 head baby cream lettuce; 20 g fresh flat parsley; 300 g pappardelle; 250 g light spicy chorizo sausage on one piece; 100 g frozen garden peas thawed; 2 el olive oil fresh lemon; 95 g Aioli

Pasta, pappardelle with chorizo, pointed pepper, romaine lettuce, garden peas, parsley and aioli.

Ingredients

Directions

Remove the seeds from the peppers and cut the flesh into rings.
Cut the lettuce into strips and the parsley fine.
Cook the pasta according to the instructions on the package.
In the meantime, remove the skin from the chorizo and cut into slices.
Heat a skillet without oil or butter and fry the chorizo in 5 minutes until crispy.
Remove the chorizo from the pan and leave 1 tbsp of cooking fat behind.
Fry the paprika for 4 minutes in the remaining shortening. Change regularly. Season with pepper and salt.
Meanwhile, mix the lettuce, garden peas, lemon oil and half of the parsley in a large bowl. Season with pepper.
Drain the pasta and mix with the chorizo, the rest of the parsley and the aïoli with the peppers. Serve with the salad.