Chorizo & runner bean ‘pastotto’

Name: Chorizo & runner bean ‘pastotto’
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp olive oil; 190 g pack Cooks’ Ingredients Cooking Chorizo, finely chopped; 1 onion, finely chopped; 2 clove/s garlic, crushed; 2 chicken stock cubes; 250 g Essential Macaroni; 280 g Helda stringless beans, trimmed and sliced into 1 cm pieces; 1 Essential Lemon, scrubbed, zest and juice; 1 tbsp Galbani Pecorino Romano DOP

This cross between pasta and risotto has ‘family friendly’ written all over it! You could switch the chorizo for chopped streaky bacon, or the beans for peas.

5 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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2 tbsp olive oil
190g pack Cooks’ Ingredients Cooking Chorizo, finely chopped
1 onion, finely chopped
2 clove/s garlic, crushed
2 chicken stock cubes
250g Essential Macaroni
280g Helda stringless beans, trimmed and sliced into 1 cm pieces
1 Essential Lemon, scrubbed, zest and juice
1 tbsp Galbani Pecorino Romano DOP

Heat the oil in a large sauté pan over a medium heat and when shimmering, add the chorizo. Fry for 6-8 minutes, until the chorizo is crisp on the outside and has released all its fat. Remove the chorizo with a slotted spoon to a plate and add the onion to the pan.
Fry the onion, stirring often, for 5-6 minutes until softened, then add the garlic and fry for 2 minutes more. While you wait, dissolve the stock cubes in 1.2L boiling water in a pan. Keep hot over a low heat.
Stir the macaroni into the onion and garlic, coating it in the oil, then increase the heat to medium-high and add a ladle of stock. Let it reduce by about ⅔, stirring occasionally, before adding another ladleful.
Once you’ve added around 750ml of the stock, stir in the beans, then keep adding stock and cook until the pasta is al dente, the beans are tender and the stock has reduced to a shiny sauce. You may not need all the stock. Stir in the lemon juice and chorizo, then let it stand off the heat for 5 minutes, for the pasta to relax into the sauce. Divide between bowls and top with the pecorino and lemon zest to serve.