Spicy chorizo pasta with harissa and yoghurt

Name: Spicy chorizo pasta with harissa and yoghurt
Yield: 4
Ingredients: 3 dried chorizo, casings removed, finely chopped in a food processor; 1 bunch flat-leaf parsley, stalks chopped, a few small leaves reserved, remaining leaves chopped; 1/4 cup (75g) harissa (we used Christine Manfield brand); Juice of 2 lemons, plus extra lemon wedges to serve; 425g fresh lasagne sheets, cut into sheets; 1 cup (280g) thick Greek-style yoghurt

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by Phoebe Wood

Jun 10, 2016

Add a layer of zing instead of the typical layers of cheese and voila! Here we have a modern and quick way to cook with lasagne sheets that's still packed with flavour.

3 dried chorizo, casings removed, finely chopped in a food processor
1 bunch flat-leaf parsley, stalks chopped, a few small leaves reserved, remaining leaves chopped
1/4 cup (75g) harissa (we used Christine Manfield brand)
Juice of 2 lemons, plus extra lemon wedges to serve
425g fresh lasagne sheets, cut into sheets
1 cup (280g) thick Greek-style yoghurt

Method

1.

Place chorizo and parsley stalks in a frypan over medium-low heat and cook, stirring, for 6 minutes or until crisp.
2.

Stir through harissa and 1 cup (250ml) water. Bring to a simmer and cook, stirring occasionally, for 15 minutes or until thickened.
3.

Stir through the lemon juice and chopped parsley leaves. Remove from heat. Season.
4.

Cook pasta in a pan of boiling salted water according to packet instructions.
5.

Spread yoghurt over plates.
6.

Place pasta on top, and spoon over sauce.
7.

catter with reserved parsley and squeeze over lemon wedges to serve.