Chorizo, cannellini and sage orecchiette with breadcrumbs
NUTRITION: PER SERVING
FAT: 31.4G (9.1G SATURATED)
PROTEIN: 35.7G PROTEIN
CARBOHYDRATES: 87.8G (3.1G SUGARS)
SALT: 2.3G SALT
250g cooking chorizo (mild or hot), cut into small cubes
2 x 400g tins cannellini beans, drained and rinsed, patted dry
Olive oil for drizzling
Bunch fresh sage, leaves picked
4 tbsp dried breadcrumbs
Extra-virgin olive oil
Zest and juice 1 lemon
Grated parmesan to serve
Heat the oven to 200°C/180°C fan/gas 6. Put the chorizo and beans into a large roasting tin and spread out evenly. Drizzle over a little olive oil and roast for 25 minutes, turning once, until the chorizo is crisp and cooked through. Add the sage leaves for the last 10 minutes.
Meanwhile, spread the dried breadcrumbs on a separate baking tray and bake for 10-15 minutes until golden. Set aside.
Around 12 minutes before the end of the chorizo cooking time, cook the pasta in plenty of boiling salted water until al dente. Drain the pasta, then put in a large mixing bowl. Toss the chorizo and bean mixture through the pasta with a good drizzle of extra-virgin olive oil and the lemon zest and juice, breaking up the sage into smaller pieces. Divide among 4 bowls, scatter with the breadcrumbs, then serve with a grating of parmesan.