Simone's Kitchen

Pasta salad with chorizo and mascarpone

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You might not know it yet, but yours truly will be on the public radio today; radio 6 specifically. And don’t laugh but until recently I didn’t even know there was a radio 6. Not sure what that tells you about me but hey, that’s life. The show is called Winfrieds Woonkamer (Winfried’s living room) and the broadcast is live tonight between 7 and 9 pm. Phew… They have a culinary guest every day and the guest prepares dinner and that’s what is being talked about (among other things obviously). A few people have gone before me already likeĀ  Gereon of Gereon’s keuken and I just noticed thatĀ  Cees Holtkamp was there last week as well. And tonight yours truly.

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I’m no hero when it comes to things like that but well, it’s fun to do and also a bit of an honor to be asked I think. Tomorrow Betina from Betty’s Kitchen will be there. We should have gone together. Much better for the nerves to go with someone you know, don’t you think? Anyway; there is not an actual kitchen in the studio so you have to come prepared and think of a meal that can be heated in the studio and eaten. So I decided on a dish that doesn’t need to be heated all; this delicious pasta salad. Tadaaa! And for dessert I will bring blue berry cheesecake… Recipe for that will follow later (and not that is not the one I posted yesterday. Just so you know.)

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Ofcourse the salad had to be tested so that’s why you see it here already. It’s lovely and the chorizo is essential as it gives it a salty kick and a bit of crunch too. Bake it nice and crispy (not too hard as happened to me in this test subject) and stir it through the salad at the last minute so it stays crispy. (why is it I always type cripsy?)

Serve with some arugula or another leavy salad of your choice and eat away. Also good for a sidedish during a BBQ for instance!

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Pasta salad with chorizo and mascarpone

Yield: 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • 150 gr pasta (I prefer a smaller type of pasta)
  • 100 gr sweet green peas
  • 150 gr chorizo
  • 150 gr chery tomatoes
  • 120 gr mascarpone
  • 2 tbsp tabasco chipotle
  • 1 tbsp of olive oil
  • 1/2 or 1 lemon, juiced
  • 1 heaped teaspoon of dijon mustard
  • handful of arugula
  • spring onions
  • parmesan cheese (optional)

 

Directions:

  1. Heat a large pot of salted water and cook the pasta according to package instructions. Drain and rinse with cold water, leave to cool
  2. Chop your chorizo into smaller bits and heat a frying pan on medium. Bake the chorizo until crispy and leave to drain on kitchen paper.
  3. Cut your cherry tomatoes into quarters and put into a large bowl. Add the cooled pasta to the bowl as well.
  4. Quickly cook your frozen peas until they are thawed, drain, rinse and add to the bowl as well.
  5. Make a sauce by adding the mascarpone, tabasco chipotle, olive oil, lemon juice and dijon mustard together and stir well. Taste and add seasoning where needed. I ended up using about 3/4 of the lemon so just check if it's to your taste. When you're ready to serve add the chorizo in and mix it through.
  6. Plate it up by using a bit of arugula, put the salad on top, sprinkle with some spring onions and parmesan cheese if you want and eat away!

Simone van den Berg

Food photographer and foodblogger from the Netherlands. Love to eat good food, sometimes eat really healthy for about a month (but working on making that longer...) Lives together with Tom and their three cats; Humphrey, Sookie and Buffy. Love to travel and also has a travel blog at http://papertravels.com

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This post is also available in: Dutch

   

5 Responses to “Pasta salad with chorizo and mascarpone”

  1. Giovanna posted May 5, 2014 at 2:57 pm

    Great idea! It’s the recipe I needed. Yesterday I recieved as a gift a chorizo (italian “salsiccia”). Didn’t want to eat as usual, with bread and cheese. Thanks for the tip! :-)))

    Reply

    • Simone van den Berg replied on May 6th, 2014 at 7:26 am

      O good! I love frying them as it gets so crispy and delicious if you do. Plus removes a ton of fat…

  2. John@Kitchen Riffs posted May 5, 2014 at 6:05 pm

    Congrats on the radio opportunity! I’m sure you’ll have a lot of fun. And this is such a great dish — such a smart idea.

    Reply

    • Simone van den Berg replied on May 6th, 2014 at 7:27 am

      Thanks John. It was a lot of fun indeed!

  3. Sophie posted May 6, 2014 at 9:52 am

    I have created a similar pasta dish before but never added mascarpone,…what a great & tasty creamy idea!

    Yum yum Yuymmm! :) x

    Reply

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