Page 295 - YC Cooking School

Chopping board

Frying pan
4 small or 1 large ovenproof dish

What to do:

1. Preheat your oven to grill.
2. Bring a pot of water to the boil and season with a good pinch of salt.
3. Add the pasta and cook for about 12 minutes or until ‘al dente.’
4. Once the pasta is cooked, drain well, drizzle with a little olive oil (to prevent the pieces
from sticking together) and set aside until later.
5. Melt the butter, flour and mustard in a heavy-based saucepan and allow to cook for

about 1 minute, while continuing to stir.
6. To the roux, add 1/3 of the milk and whisk well until smooth.
7. Add the remainder of the milk in two stages, and continue to whisk until the sauce has
thickened and is free of lumps.
8. Season with salt and white pepper and remove from the heat.
9. Heat a little olive oil in a non-stick pan and lightly sauté the chorizo for a couple of
minutes or until it just begins to soften.

10. Add the peas and cook until the chorizo is crisp and golden.
11. Add the pasta to the white sauce along with half the pea and chorizo mixture and mix
well to combine.
12. Divide the pasta equally into 4 individual ovenproof dishes and top with the remaining
pea and chorizo mixture.
13. Sprinkle a little Gruyere cheese over each dish and place in the oven for a couple of
minutes or until the cheese has melted and is golden brown.
14. Serve immediately alongside a fresh salad.

© Recipe copyright of Kamini Pather

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