Tagliatelle Tango
Breaking the drought of posts that has been the scourge of this modest blog; I’m starting the year of with a great anytime pasta dish. The convenient aspect to this dish is that most of the ingredients live happily in your cupboard or fridge until you’re ready to use them, no mad rush to the shops required here.
Ingredients
- Tagliatelle pasta
- Basil pesto
- Kalamata olives
- Chorizo sausage
- Tinned corn
- Parmesan cheese
- Fresh parsley
- Lemon (juice)
Method
- Set the water to boil and set to preparing your ingredients
- Deseed and chop the olives, slice the chorizo sausage into strips, drain the tinned corn
- Place the pasta in the pot and cook until just right (a little firm in the middle)
- Drain pasta in colander return to pot off the heat
- Add generous amounts of basil pesto and mix through thoroughly
- Add the olives, chorizo and corn to the pasta
- Serve quickly and garnish with grated parmesan, parsley and a sprinkle of lemon juice
Enjoy warm or cold!