Angelo’s Chocolate Linguini with Chobani Chestnut Cream and Candied Orange by Ivan Cook
375g Angelo’s Chocolate Linguini
200g Chobani Plain Yogurt
200g Roasted chestnuts
2 Tsp Manuka Honey
1 Vanilla Bean
1 cup candied orange finely chopped
1 cup plain biscuit crumbs
70% dark chocolate (to use as garnish)
Strain 200g Chobani 4% overnight.*see Donna’s note at the end of this recipe.
Cook 200g chestnuts and then blend to a smooth paste. Fold through the Chobani yogurt with two tea spoons of Manuka Honey and the seeds from one vanilla bean.
Cook the pasta (6-7 minutes) and strain.
Toss the chestnut cream through the pasta with some chopped chestnuts and finely chopped candied orange.
Serve as per the image and finish with some biscuit crumbs and grated dark (70%) chocolate.
Optional – A quenelle of the Chestnut cream on the pasta prior to serving.
*strain yogurt by placing it into a fine sieve lined with cheesecloth over a bowl and refrigerate over night. The liquid (whey) will strain out of the yogurt and consistency of the yogurt will get much thicker.
Ivan is one of our Feature Foodies. Read about his food story here.
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