Creamy broad bean and chorizo pasta
Serves 2



enough pasta (I used linguine) for 2, cooked according to the package instructions
about 1 cup fresh or frozen baby broad beans
about 1 cup diced chorizo
1 medium onion, diced
1 Tbsp olive oil
1/4 tsp smoked paprika
1 Tbsp plain flour
about 1/2 cup cream or milk
salt and pepper to taste


Heat the olive oil in a heavy-bottomed frying pan.  Add the chorizo and onions and sauté over medium heat so that the chorizo releases some fat and the onions are translucent but not browned.  Add the paprika and broad beans and continue to sauté until the beans are heated through.

Sprinkle the flour into the pan and mix well - make sure that it soaks up all the visible oil in the pan - add a little more if necessary.  Remove from the heat and add the cream or milk a little at a time, stirring continuously so that lumps do not form.  Return to low heat until hot but not boiling.  Check for seasoning (beware of adding too much salt as the chorizo is already quite salty).

Drain and rinse the cooked pasta well, then return it to its pot.  Add the sauce to the pasta pot, toss the sauce and pasta together with two forks to coat, and serve immediately.