Sweet potato noodles with chorizo and pesto

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How to make Sweet potato noodles with chorizo and pesto

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:10
  • Total Time : 0:20

Ingredients

  • 1 1/2 cups (225g) frozen broad beans
  • 2 chorizo sausages, thinly sliced diagonally
  • 250g pkt Coles Australian Sweet Potato Noodles* (see tip)
  • 1 cup (250ml) light thickened cream
  • 190g jar basil pesto

Method

  • Step 1 Cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel.
  • Step 2 Heat a frying pan over medium-high heat. Cook the chorizo, turning, for 2-3 mins or until caramelised. Transfer to a plate lined with paper towel.
  • Step 3 Cook the sweet potato noodles in the pan, tossing, for 3 mins or until tender. Divide the sweet potato noodles evenly among serving bowls. Add cream to the pan. Bring to the boil. Cook for 1-2 mins or until mixture thickens slightly. Stir in half the pesto until well combined.
  • Step 4 Top the sweet potato noodles in the bowls with chorizo and broad beans. Drizzle with the cream mixture. Top with dollops of remaining pesto. Serve immediately.

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