Chorizo, Iberico Ham and Tarragon Linguine Recipe - Great British Chefs

Ingredients

• 30g of butter
• 60g of chorizo, diced into 0.5cm cubes
• 30g of shallots, finely chopped
• 4g of garlic, (approx. 1 clove), finely chopped
• 150ml of double cream
• 1 lemon, zested and juiced
• 30g of Iberico ham, torn into small pieces
• 3g of parsley, finely chopped
• 1g of tarragon, finely chopped
• 15g of turnip tops, (or cimi di rapa), finely shredded
• 180g of fresh linguine pasta
• 30g of peas, defrosted
• Parmesan, to taste
• 20g of breadcrumbs, fried in butter until crisp and golden
• extra virgin olive oil
• salt
• pepper