Chorizo & Cherry Tomato Pasta with Meredith Dairy Goat Cheese
3 garlic cloves
2 chorizos (250g)
250 g of cherry tomatoes
1 tbsp of oil from the Meredith Dairy Goat Cheese jar
400 g of linguine
Bunch of fresh parsley
Bunch of fresh basil
Salt and pepper
6 cubes of Meredith Dairy Marinated Goat Cheese
Chop the garlic, slice the chorizo into thin slices and halve the cherry tomatoes.
Place a big pot of water to boil.
Place a frying pan on medium heat, heat up a tbsp of oil from the goat cheese jar, and fry garlic for one minute, then add sliced chorizo and fry for two more minutes.
Add halved cherry tomatoes. Fry till tomatoes soften and chorizo is crispy and cooked. Season with pepper and a pinch of salt.
Meanwhile, cook pasta in salty boiling water according to instructions.
Chop fresh herbs.
Combine pasta into the sauce, add herbs and toss together.
Top with crumbled Meredith Dairy Marinated Goat Cheese.