Pasta with Chorizo, Veal, Sugar Snap Peas, and Zucchini

Cooking Instructions

METHOD:

Cook the pasta in a sauce pot of salted boiling water until al dente or desired degree of tenderness. Drain and toss with 2 Tablespoons oil.

Heat the remaining 2 Tablespoons oil in a large skillet over medium-high heat. Add the chorizo and veal. Cook for about 5 minutes, or until light brown. Increase the heat to high, and add the shallots and garlic. When they start to develop color, add the mushrooms, peas, and zucchini, and saute for 5 more minutes. Add the wine and reduce by 3/4. Add the stock and heavy cream and reduce by 1/2. Add the tomatoes, lemon juice, and cheese. Stir to melt the cheese. Add the butter, chives, and parsley, and season with salt and pepper.

Round Out the Meal:

With a green salad.

Kid Friendly:

Be sure to get a mild chorizo, not spicy.