Chorizo, Basil & Lemon Fettuccine

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  • 150g fettuccini
  • 1 bunch asparagus
  • ½ Tbsp oil
  • 2 chorizo sausages
  • Juice and zest of 1 lemon
  • 300ml cream
  • 1 Tbsp Gourmet Garden Garlic Stir-In Paste
  • 1 Tbsp Gourmet Garden Basil
  • Freshly ground pepper
  • Gourmet Garden Lightly Dried Parsley (optional)
View Method Chorizo, Basil & Lemon Fettuccine


  1. Boil 150g dried fettuccini in a large saucepan of salted water. Cook uncovered for 10-12 minutes or until al dente. Stir occasionally. Drain in a colander.
  2. Roughly chop 1 bunch asparagus and blanch in boiling water, drain and place immediately in a bowl of iced water to stop the asparagus from cooking and to keep the bright green colour.
  3. Heat ½ tbsp oil in a frypan till hot. Fry 2 sliced chorizo sausages for 2 minutes, turning and cooking the other side for a further 2 minutes.
  4. Add the juice and zest of 1 lemon to the frypan. Add 300ml cream, 1 tbsp Gourmet Garden Garlic Stir-In Paste, 1 tbsp Gourmet Garden Basil and blanched asparagus, cook for 2-3 minutes until cream starts to bubble and asparagus is warmed through.
  5. Season with freshly ground pepper and toss fettuccine through sauce. Serve garnished with a sprinkle of Gourmet Garden Lightly Dried Parsley.
View Ingredients Chorizo, Basil & Lemon Fettuccine
View Method Chorizo, Basil & Lemon Fettuccine
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