LOCAL CHEF RYAN BROKENBROW'S RECIPE
Mafaldine pasta with chilli pesto, king prawns and spicy porkers
Mafaldine pasta is a ribbon-shaped similar size to tagliatelle. Served with an easy sauce using Scala fiery chilli pesto and Somerset charcuterie spicy cider chorizo porkers. The porkers are similar to pepperoni in look but taste so much better. The kick of the chilli pesto and the warm comfort that pasta just brings makes this a great quick winter dinner.
Ingredients
- 100g x Mafaldine Pasta (per person)
- 1/2 x White Onion
- 2 x Garlic Cloves
- 1 tsp x Fresh Thyme
- Pinch of Dried Chili Flakes
- 1/2 x Red Pepper Sliced
- 12 x Black Olives
- 10 x Cherry Tomatoes
- 2 tbsp x Scala Fiery Chilli Pesto
- 1 x Pack co-op cooked King Prawns
- Seasoning
- Splash of olive oil
- 2 x Spicy Cider Chorizo Porkers (ordinary chorizo will also work)
- 12 x Fresh Basil Leaves
- Grating of Grana Padano to finish
San Giorgio Montepulciano d'Abruzzo
Print this recipe
Cook the pasta to packet instructions minus 1 minute (around 7 minutes) in boiling salted water.
Meanwhile in a large pan gently heat the olive oil and fry off the diced onion, sliced garlic along with the fresh thyme, chilli flakes, and salt and pepper.
After a few mins ad the sliced red pepper, sliced porker, and olives and cook for a further few minutes.
When the pasta is ready, drain it off. Make sure you save 100ml of the cooking water for later!
Add the pasta to the pan, along with the pesto and prawns!
Mix together with the cooking water that you saved earlier.
Cook for a further 2 minutes then serve in a bowl with a grating of Grana Padano and fresh basil leaves!
