Thursday, April 29, 2010

Linguine with Chorizo, Broccoli, Chickpeas, Garlic and Lemon


I feel the need to explain myself with the posting of a second, fairly simple pasta dish two days in a row. (Though they look similar, they are worlds apart!) Beneath the heading, Design Wine and Dine, I note how we try to live "simply" - this is just one example of what I mean...

About a year ago, I was laid off from a decent paying position and found myself home with our two children under four. While it never feels good to be 'let go' from a job where you've invested so much time and energy, it was just that..."a job." Perhaps a blessing in disguise, before the lay-off we were paying an arm and a leg for daycare, we could just barely justify. My days...that used to be spent running to drop-offs, packing diapers amongst spread sheets, and wiping milk off my black, tweed, Ann Taylor blazer... are now happily spent home with the kids - taking walks, playing, gardening, cooking and writing this blog. One salary, one car, two children, a hard working husband ...and a life I adore.

Which brings me to this dish, Linguine with Chorizo Sausage, Broccoli, Garlic, Chickpeas & Lemon, a result of not being able to get out of the house and so using ingredients on hand. ("On hand"...there's that phrase again...I think someone needs to get to the store!) Not a huge fan of pasta drenched and swimming in sauce...this flavorful dinner's slightly spicy, RUSTIC undertones looked beautiful and tasted worthy a spot on the menu at your favorite local Italian cafe!





Linguine with Chorizo, Broccoli,
Chickpeas, Garlic and Lemon


1 lb linguine
6-8 chorizo sausage links
2-4 tablespoons olive oil (plus more to drizzle on at the end)
2 large cloves garlic, chopped
1 head of broccoli - most of the stems removed
1 can chickpeas (drained and rinsed)
Approx 3/4 cup freshly grated Parmesan cheese
Lemon juice
Fresh cracked pepper

DIRECTIONS:
Remove chorizo from castings and cook up over medium heat in a heavy pot, breaking up into small pieces - about 8-10 min. Remove Chorizo from pot and discard most, but not all, of the oil at the bottom of the pot. Add 2 tablespoons olive oil and chopped garlic and saute for 3-4 minutes. Add chickpeas and broccoli, saute up for approx 8 minutes, add chorizo back to the pot and incorporate all ingredients. Let cool slightly and PULSE in a food processor - just a few times to your desired texture.

Cook pasta according to package directions. Add the sausage mixture to the pasta, a handful of freshly grated Parmesan cheese, squirt of lemon, olive oil and fresh cracked pepper. Toss with tongs and enjoy!

8 comments:

Anonymous said...

I LOVE RUSTIC PASTA DISHES, ALMOST DRY AS OPPOSE TO SOGGY AND BLAND. I ALSO LOVE THE IDEA OF THE CHICK PEAS AND LEMON. VERY NICE. BTW, SOUNDS LIKE YOU'RE BETTER OFF!

Andrea said...

This looks wonderful! I'm bookmarking it for a future dinner.

Congrats on becoming a SAHM :-) I've been home for 3.5 years now and I love it!!

Siri said...

Wow this looks ridiculous! (I always have to explain to my mom that in my vocab that means GOOD.) Love your blog!

Siri (from Siriouslydelicious.blogspot.com)

miri goes phishing! said...

wow...wat a nice combo....love the pics...i love pasta n' like u don't like it when it is swimming in the sauce...also the idea of using wat's right thr at home instead of running to the store everytime i cook, appeals to me too...i wud love to give this a try....

as for the job...like they say everything happens for a reason....n' this move seems to have left you stress free n' happy...:)
i'm so happy u dropped by my blog n' that allowed me to find ur blog sooner...:)

Darina said...

This looks wonderful. I used to eat so much pasta but lately I haven't had much of it at all. I guess it started to get boring, but this recipe definitely inspires me.

theminx said...

You're using Mexican chorizo, correct? the raw stuff, not the cured Spanish version.

I make a pasta dish with Mexican chorizo, sauteed onions, and dashes of balsamic vinegar and honey for seasoning, plus anything else that I feel like using/have leftover in the fridge: cooked chicken, edamame, sundried tomatoes, roasted red peppers.

Design Wine and Dine said...

@theminx Yes, good question! Mexican chorizo raw - Italian sausage done in the same manner would work well too! Your ingredients sound amazing, very nice and thanks so much for your comment and for sharing!

Anonymous said...

Any advice on using soyrizo? I'm looking for vegetarian options - quick, tasty, from-scratch, and made with ingredients from my farmer's market. Many thanks!