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Chicken and chorizo pesto pasta
Chicken and chorizo pesto pasta
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Whip up a quick meal with pea and rocket pesto, roasted tomatoes, and spicy chorizo. Pair with a barbecue chicken for a flavorful budget-friendly dinner in just 20 minutes!
Ingredients:
  • 2 x 250g pkt cherry truss tomatoes, cut into small trusses
  • 300g thin spaghetti
  • 18.20 gm extra virgin olive oil
  • 1 chorizo, thinly sliced
  • 150g (1 cup) frozen baby peas, thawed
  • 50g baby rocket leaves
  • 2 cloves garlic, crushed
  • 45g (1/4 cup) pine nuts, toasted
  • 62.50 ml fresh mint leaves
  • 62.50 ml fresh continental parsley
  • 80ml (1/3 cup) olive oil
  • 1 barbecue chicken, torn into large pieces
  • Micro mint or basil, to serve
  • Chargrilled lemon wedge, to serve, if desired
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a baking tray with non-stick baking paper and arrange the tomatoes on it. Bake for 15 minutes or until slightly softened.
  • Cook the pasta in a large saucepan of boiling water according to package instructions until al dente. Save 80ml (1/3 cup) of the cooking liquid before draining. Transfer the pasta back to the saucepan.
  • While the pasta is boiling, sizzle the extra virgin olive oil in a non-stick frying pan over medium-high heat. Sear the chorizo in two batches, flipping occasionally, until crispy and golden, about 1-2 minutes. Place on paper towel to drain, keeping the flavorful oil in the pan. Toss in the peas and sauté for 2-3 minutes until vibrant green and tender.
  • In a food processor, blend peas, rocket, garlic, pine nuts, mint, and parsley until finely chopped. Season the mixture. While the processor is on, slowly pour in the olive oil until the pesto is smooth.
  • Combine pesto, chorizo, chicken, and reserved cooking liquid with pasta. Toss gently until mixed. Portion onto plates and garnish with herbs and tomatoes. Serve with optional lemon wedges.

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