I’m back cooking dinner. A clear Covid-19 test after dinner was cooked yesterday means I am back in to dinner prep and not isolating in my own home! Yay.

https://homecookingcollective.com/blog/orecchiette-chorizo-mint-peas

I made something roughly based on the above recipe. I did not make my own pasta (who has time for that?!), but used an awesome four colour orecchiette I picked up at LIDL last week (something like, plain, orange = pumpkin?, green = spinach?, black = squid ink?) - it looked marvelous.

I had some great fresh dolce spanish chorizo, I cooked that up, removed, added onions, fried them in the chorizo oil a bit, added some chopped spinach, some cabbage greens (I was going to use cavalo nero, but the cabbage greens were on special and basically the same!), a heap of peas, but no mint. I made the stock using pasta water as I went.

All in all, quite yummy - G pronounced that he’d like to have it again tomorrow for dinner, I’m pretty sure it met L’s vege goal too, with 3 big servings per person of green veges. G is just a carb monster, feed him carbs and you can pair it with anything pretty much it seems.