Preperation 15 minutes
Cook 20 minutes
1 cup fresh basil leaves
1 garlic clove, chopped
1 tablespoon pine nuts, toasted
1/4 cup grated parmesan
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
375g dried linghuine pasta (or any pasta you have in your cupboard)
1 cup frozen peas
2 chorizo, chopped (or other meat you have that could be substituted)
1/4 cup fresh mint leaves
Lemon wedges, to serve
1) Process basil, garlic, pine nuts and 1 tablespoon parmesan in a food processor until finely chopped. With the motor operating, gradually add oil and juice until pesto is almost smooth. Season.
2) Meanwhile, cook pasta in a large saucepan of boiling water following packet directions, adding peas in the last 3 minutes of cooking time. Drain, reserving 1/4 cup of cooking liquid.
3) Heat a large, deep frying pan over medium heat. Add chorizo. Cook, stirring for 5 minutes or until golden. Reduce heat to low. Add pasta mixture to pan with pesto and reserved cooking liquid. Cook, tossing for 1 to 2 minutes or until combined.
4) Divide pasta among serving bowls. Top with mint and remaining parmesan. Season. Serve with lemon wedges.
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