Thursday, August 4, 2011

CSA Recipe: Orecchiette with Nubby Carrots and Chorizo



I had some really amazing leftover chorizo and goat cheese from the Silverlake Cheese Store after going to see Stevie Wonder at the Hollywood Bowl with Callie & my parents, who were visiting from Chicago, so I turned it in to a summer night pasta dish!

Orecchiette with Nubby Carrots and Chorizo
Serves 4

1 bunch "nubby" (aka "ball") carrots (or baby carrots) halved
1 clove garlic, minced
pasta for 4 (about 1/3 of a box)
2 oz spanish chorizo (the hard kind) chopped 
1 can cannelloni or butter beans, drained and rinsed
1/4 cup chopped cilantro
1/8 cup soft goat cheese
Salt and pepper to taste
2 tbs olive oil divided

1) Bring a large pot of well-salted water to a boil for the pasta (about 1-2 tbs salt).

2) In a small skillet, crisp the chorizo by heating 1 tbs of olive oil over medium heat and cooking until crisp about 4-5 minutes. Drain on a paper towel.

3) Get the pasta boiling. In another skillet over medium heat 1 tbs olive oil. Add the carrots and garlic and cook until just starting to brown, about 7 minutes. Add the beans.

4) Add 1/2 cup pasta water to the carrots and continue to cook until carrots are nicely soft, about 3-4 more minutes.

5) Drain the pasta and combine along with the cilantro to the carrots and beans in the skillet. Add salt and pepper to taste.

6) Plate by putting a couple scoops of the pasta-carrot mixture on the plate and sprinkling with the crisped chorizo and a chunk of goat cheese. 

Serve this with crunchy crusted bread and a hefty white or a fruity red wine (or a rose!) 

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