Sweet Potato Noodles With Chorizo & Pesto
September 25, 2018
"From one of our national supermarkets and their free monthly magazine, March 2018."
- Serving Size: 1 (240 g)
- Calories 548.3
- Total Fat - 38.8 g
- Saturated Fat - 17.4 g
- Cholesterol - 101.8 mg
- Sodium - 1038.7 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 4.2 g
- Sugars - 2.7 g
- Protein - 23.4 g
- Calcium - 130.4 mg
- Iron - 2.5 mg
- Vitamin C - 19.4 mg
- Thiamin - 0.5 mg
Cook the broad beans in a saucepan of boiling water for 2 minutes or until heat through and then refresh under cold water and drain well and peel outer shell of the beans, so you have a bright green bean.
Heat a frying pan over medium-high heat and cook the chorizo, turning, for 2 to 3 minutes or until caramelised and transfer to a plate lined with paper towel.
Cook the sweet potato noodles in the pan, tossing, for 3 minutes or until tender.
Divide the sweet potato noodles evenly among serving bowls.
Add cream to the pan and bring to the boil and cook for 1 to 2 minutes and stir in half the pesto until well combined.
Top the sweet potato noodles in the bowls with chorizo and broad beans and drizzle with the cream mixture and top with dollops of the remaining pest and serve immediately.
TIP - If you cannot buy sweet potato noodles you can make your own by spiraliser, mandolin and sharp knife to cut noodles from abut 250 grams peeled sweet potato.
Tips & Variations
No special items needed.