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Chorizo and Spring Onion Salsa Verde Pasta

Chorizo and Spring Onion Salsa Verde Pasta  image
Difficulty Easy
Preparation 15 min
Cooking 20 min


4 servings
    • 1   pack
    • 150   g
    • 250   g
    • 300   g
    • 150   ml
  • For the salsa verde:

    • 15   g
    • 15   g
    • 15   g
    • 1  
    • 1  
    • 1  


  1. Pop your grill to its highest setting. Trim the ends from the spring onions and place them on a baking tray. Drizzle with some oil and pop under the grill for 5-8 minutes until slightly charred and softened.

  2. In the meantime, slice your chorizo into chunks and add to a large frying pan over a low heat. Let the oil release from the chorizo. Chop your broccoli and keep the florets and stalks separate. Add the stalks into the chorizo pan and fry until coloured.

  3. Put a large pan of salted water on to boil and cook your pasta to the packet instructions.

  4. Your spring onions should be nice and soft by now so pop them into a food processor (save two) along with the mint, parsley, coriander, garlic, chilli and lemon zest. Squeeze in half the juice, add a splash of water and a glug of olive oil. Blitz until a paste is formed.

  5. When your pasta has 3 minutes left, add the broccoli florets. Add a splash of pasta water into the chorizo pan, followed by the drained pasta and florets. Add the cream and bubble away to reduce and coat the pasta.

  6. Serve in bowls with an extra wedge of lemon, the salsa verde drizzled over and a spring onion garnish.

Nutrition per serving

Kcal 567
Iron (mg) 5