Simone's Kitchen

Penne with chorizo, peas and courgette – Donna Hay #6

Penne with chorizo, peas and courgette |

I would really like to be in bed right now, but I can’t… Sleepwise it’s not been the best weekend really. First we had cooking club last night and we were home around 1 am. Friends of ours were leaving for a holiday and we had promised to take them to the airport… Which was at 3. Yes, you guessed it right, 3 am. So hardly worth sleeping at all but we did decide to at least lie down for a little bit. Only to be woken again by 2 am by the freaking alarm… What do you mean? The walking dead? Those zombies were walking around the house here! Ofcourse we didn’t have to go both but you know… I kind of promised..

Pasta with chorizo |

It was 4.30 am before we were back in bed and we couldn’t sleep in too long as there was a lot to be done and that same night Tom would be playing D&D with friends. On our attic… And that is noisy. So I can’t go to sleep. Well I could, if I wanted to but there would be no sleeping, so what’s the point. So here I am. Sitting behind the computer writing a bit about a pasta… A delicious pasta so that’s a good thing, but still…. do I really want to be writing about a pasta recipe in the middle of the night? Noooo not really.. Lol… Anyway, this is a winner and another one of the Donna Hay Challenge and so good that we’ve made it twice already. Which is sheer madness considering I have so many more to do, but it’s quick and easy and delicious. Those are always perfect for midweek meals.

Pasta with chorizo |

The trick in this dish is to bake the chorizo to a nice and cruncy but and add loads of parmesan. The original recipe adds the courgette raw and grated but I cut it in piece and quickly baked it… The lemon in the dish gives it a nice fresh accent and voila, we have another favorite!

Pasta with chorizo |

Penne with chorizo, peas and courgette
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
  • 200 gr penne
  • 1/2 dried chorizo
  • 100 gr peas
  • 1 courgette cut in pieces
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 2 cloves of garlic
  • parmesan cheese grated
  • oliveoil
  1. Cook the pasta according to package instructions. Cut the chorizo in thin slices and bake them in a frying pan until crunchy. Add the chopped garlic and bake for another minute. Take of the heat and set aside.
  2. In another pan ad the oliveoil and bake the courgette. Add the peas and bake those quickly as well.
  3. Drain the pasta and keep some of the cooking water
  4. Add the pasta to the courgette and add a few tablespoons of the cooking liquid with the juice and zest of the lemon. Add the chorizo and eat with loads of parmesan (or non. Tom doesn't do the cheese thing and still liked it a lot)

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  1. Oh I just love pasta dishes like this. Easy and so Spring-y – light and flavorful! I am enjoying this series Simone. What I love about you Simone is that you are a loyal and good friend – always there to help. Not many like you out there!

  2. Hi Simone,
    even if I use to cook pasta everyday, I can learn always something new. The idea of chorizo is fantastic. Also, the use of lemon and pasta togheter is not so common here in Rome, and when I find a recipe with them I remember how tasty and perfect are the two joined. Wow!

  3. I think baking the chorizo to get the crisp texture is a wonderful idea. I love the simplicity of this pasta. I think it will make a simply Perfect lunch.

  4. What a great looking dish! Loads of color and texture. And loads of flavor too, or so I’m guessing from the ingredients. Good stuff. Thanks. And now get some sleep! πŸ˜‰

  5. I’m feeling sleepy just reading how tired you two are. Eat a bowl of this wonderful pasta and have a nap!

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