This recipe is a really quick and easy midweek meal that’s also a great way to include lots of different vegetables.
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4 people
dry-cured, thinly sliced
3 - Eggs
grated, plus extra to serve
chopped into bite sized pieces
Bring a large pot of water to the boil. Add the penne pasta and cook as per the packet instructions. When the pasta has about 6 minutes left, add the cauliflower. Drain and set aside.
Combine the eggs, Parmesan and crème fraîche in a bowl.
Heat a little olive oil in a large frying pan set over a medium heat. Add the chorizo and fry for 3 minutes. Reduce the heat to low, then add the peas, garlic and oregano. Cook for 3 to 4 minutes, until the chorizo is cooked through.
Add the pasta and cauliflower to the pan and stir to combine. Turn off the heat but leave the pan on the hob. Stir in the egg mixture and keep stirring until everything is covered in the sauce.
To serve, grate some Parmesan over the pasta and serve immediately.