Spinach Fettuccine With Lemon, Chorizo, Ricotta And Crushed Peas

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The Food Freak
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 lb fresh or dried spinach fettuccine (I use fresh in this recipe cause I like it, dried work great too)

1 lb Chorizo with casing removed & chopped (I had it on hand, works nice, I’d recommend hot Italian sausage casing removed)

3 cloves garlic, chopped

2 -3 cups frozen or fresh peas (I used frozen even though fresh peas are in season, I had frozen in the freezer)

1 cup whole milk ricotta (If you’re like me, you’ll want the good stuff. If not, I suppose you can use Poly O if you must)

1 bunch of fresh basil, thinly sliced

½ cup of freshly grated Parmesan or Pecorino Romano cheese

½ lemon

Olive oil, on standby

Salt and pepper (use kosher salt and whole peppercorns in a peppermill)

Bring a large pot of salted water to a rolling boil.

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