Ingredients
Salad
- 25 gr. pine nuts
- 1 red chicory
- 1 green chicory
- 2 clementines
- 100 gr. baby spinach
- 4 sprigs of fresh mint
- 45 gr. Manchego cheese
- 2 tablespoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon runny honey
Pasta
- 320 gr. dried penne
- 70 gr. Iberico chorizo
- ½–1 fresh red chilli
- 2 sprigs of fresh rosemary
- olive oil
- 4 cloves of garlic
- 1 large free-range egg
- ½ a lemon
- 2 heaped tablespoons fat-free natural yoghurt
Method
- Toast the pine nuts in the frying pan for a few minutes, tossing often.
- Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions.
- Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl.
- Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves.
- Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat
- In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside.
- Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden
- Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl.
- Drain the pasta, reserving a cupful of the starchy cooking water.
- Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste.
- Dress and toss the salad, then serve with the pasta