• Bunch Freshzest Basil – Green, Just leaves
  • 100 grams Pine Nuts
  • 2 1/2 tbs Extra Virgin Olive Oil
  • Pinch Salt
  • 6 Chorizo Sausages, Thickly Sliced
  • 150 grams Mushrooms, Sliced
  • 150 grams Olives, Pitted and Halved
  • 100 grams Sun Dried Tomato, Strips or chopped
  • 200 grams Frozen Peas
  • 600-750 grams Spiral Pasta
  • Garnish Parmesan Cheese, Grated

Pauls Pesto and Chorizo Pasta.


Preparation Time: 5 Minutes

Cooking Time: 25 Minutes

Serving Size: 6

  1. Place Basil leaves, Pine Nuts, Extra Virgin Olive oil and a pinch of salt in a food processor and blend until well combined and chopped, Pesto texture. Sit aside.
  2. Put on pasta to cook in a large saucepan. Heat a wok to medium heat and drizzle a small amount of olive oil in the pan. Place Chorizo’s in pan and fry till cooked whilst removing some of the oil and fat that comes from the sausages. Add in 1/2 of pesto mixture, Olives, Mushrooms, Sun dried tomatoes, Frozen peas and add 200 ml’s of water from the pasta saucepan when the sausages are cooked. Mix well and place lid on to cook the peas.
  3. Drain pasta in a strainer and place it back in the large saucepan. Add the Pesto/Chorizo mix to the pasta in the saucepan and mix well.
  4. Serve with grated parmesan.
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