Chorizo & Pesto Linguine Recipe

wine tasting

Enjoy this delicious recipe from us.


Serves 4

Preperation 15 minutes

Cook 20 minutes


Basil Pesto and Chorizo Linguine: Ingredients

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.