Summer, spice and everything nice. Chorizo, broccoli rabe, Lemon and peas with fresh Tagliatelle pasta. Honestly, this recipe was made because I had hardly anything in the fridge and didn’t want to go to the grocery store. Of course, my kitchen always has these staples: lemon, shallots, garlic, peas, parmesan and items to make fresh pasta (eggs, olive oil, salt and flour). When I looked in my freezer and saw some chorizo and the half of bunch of broccoli rabe in the fridge, I whipped up a théasty dinner for Texan and I. It ended up being DELISH. Check out the recipe below.
Make the pasta dough and allow it to rest for half a hour (minimum). Click here for pasta recipe.
Preheat sauté pan to medium high heat with 2 tablespoons of olive oil. Place shallots, garlic, and chorizo in pan and reduce heat to medium. Sauté until chorizo is fully cooked (about 7 minutes). Reduce heat to medium low and add lemon juice, zest and broccoli rabe.
Meanwhile, bring a large pot of water with a generous amount of salt (should taste like the sea) to a rolling boil then reduce to low heat. Hold until ready to cook tagliatelle.
Pull out the resting dough, roll dough out with a pasta maker (or rolling pin) until fine enough to see your fingers through the dough. With a pasta maker, cut the dough into taglitelle.
** If you do not have a pasta maker, flour the thin dough generously and roll. Cut the dough vertical to tagliatelle thickness.
Allow the dough to dry by hanging (this will give the pasta a better texture once cooked).
Bring the water to a rolling boil and cook pasta for less than a minute. Take pasta and place in sauté pan with the remaining ingredients. Add peas, chili flakes and olive oil; mix well.
Serve with a generous amount of parmesan.