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Pasta with pea pesto and crispy chorizo
Pasta with pea pesto and crispy chorizo
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Whip up a delicious pasta dish with chorizo, pesto, peas, and a splash of lemon for a quick and satisfying meal.
Ingredients:
  • 300g (2 cups) frozen baby peas
  • 250.00 ml firmly packed fresh mint leaves, plus extra, to serve
  • 40g (1/2 cup) finely grated parmesan, plus extra, to serve
  • 2 green shallots, thinly sliced
  • 1 lemon, rind finely grated, cut into wedges
  • 1 large garlic clove, coarsely chopped
  • 36.40 gm light extra virgin olive oil
  • 420g dried maccheroni or other short pasta
  • 2 (about 250g) chorizo, finely chopped
Instructions:
  • In a heatproof bowl, pour boiling water over the peas. Let sit for 2 minutes. Drain and rinse the peas under cold water, and set aside 1/2 cup for later use.
  • Blend the peas, mint, parmesan, shallot, lemon zest, and garlic until finely chopped. Season with salt and pepper. Pour in the oil and blend until smooth.
  • Boil pasta in generously salted water until perfectly al dente. Save 1⁄2 cup of the cooking liquid. Put the pasta back in the pan along with the reserved liquid.
  • Heat a non-stick frying pan over medium heat. Cook chorizo, stirring occasionally, until golden and crisp, about 4-5 minutes.
  • Combine the pea pesto, half of the chorizo, and reserved peas with the pasta. Toss well. Portion into bowls, and garnish with extra mint leaves, additional parmesan, and the rest of the chorizo. Serve with lemon wedges.

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