I have finally been able to get out in the garden and put all my veg in! My mum came down earlier this week and brought all the seedlings for the garden with her. This year I am growing, tomatoes (plum, yellow, black cherry, black russian), sweetcorn, broad beans, french beans, spinach, swiss chard, strawberries, tomatillo, lettuce, spring onions, prickly cucumbers, pak choi, purple carrots, aubergines, peppers, chillis, sea kale, sorrel, potatoes, courgettes, spaghetti squash and probably more that I've forgotten, so come summer I should have a veritable feast of veg! One of my fruit trees flowered too so maybe I'll have some fruit too! It is a bit of a pig watering it all though as I am in a hosepipe ban area and have to lug watering cans up and down the garden! It'll be worth it in the end though!
This pasta used nothing home grown but was delicious nonetheless, the chorizo and squid work really well together.
Squid and Chorizo Pasta (from WeightWatchers Complete Cook Book)
(10 WW ProPoints per serving)
125g dried pasta
60g sliced chorizo
1 red pepper, deseeded and diced
125g sliced squid, rinsed
1/2 red chilli, deseeded and diced
2 tomatoes, chopped roughly
1/2 tsp grated lemon zest
2 tbsp chopped parsley
Bring a saucepan of water to the boil, add the pasta and cook according to packet instructions.
Meanwhile, heat a non stick frying pan, add the chorizo and pepper and fry for 5 mins over a high heat, stirring occasionally, until starting to brown at the edges.
Add the squid and chilli to the pan and cook for 1 min before adding the tomatoes, lemon zest and 4 tbsp of the pasta water. Cook for 2 mins more or until the squid is cooked through but still tender.
Drain the pasta and toss with the sauce and the parsley. Serve immediately in warmed bowls.