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Spaghetti with Kale Pesto and Chorizo

Spaghetti with Kale Pesto and Chorizo

Easy and quick to prepare, this spaghetti with kale pesto and chorizo recipe is a mouthwatering dish perfect for a light lunch.

15 October, 2018
Average: 4.6 (5 votes)


serves for


total time

0 HR 35 MIN


Pine nuts
40 g
320 g, curly, chopped
Parmesan cheese
60 g, grated
Extra virgin olive oil
120 ml
black, freshly ground
Spaghetti pasta
500 g
Olive oil
2 tbsp
225 g, peeled and sliced
300 g, cherry, halved
Parmesan cheese


How to prepare spaghetti with kale pesto and chorizo

For the pesto



  • Toast the pine nuts in a warm, dry frying pan set over a medium heat.
  • Tip into a food processor or blender and add the kale, Parmesan, and seasoning. Pulse until finely chopped.
  • Add the olive oil in four additions, pulsing in between, until a thick pesto comes together.

For the spaghetti

  • Cook the spaghetti in a large saucepan of salted, boiling water until 'al dente, ' 7-8 minutes.
  • Meanwhile, heat the olive oil in a large saute pan set over a moderate heat until hot.
  • Add the chorizo and fry for 3-4 minutes until golden and crisp.
  • Add the cherry tomatoes and continue to cook for 2-3 minutes.
  • Drain the spaghetti, reserving at least 1 cup of the starchy cooking liquid.
  • Add the spaghetti to the chorizo and tomatoes, tossing well to coat.
  • Add some of the starchy cooking liquid and half of the pesto, cooking over a medium heat, tossing and shaking until the spaghetti are glossy and well-coated.
  • Add more water, pesto and/or seasoning as needed.
  • Lift into bowls and top with grated Parmesan before serving with any remaining pesto on the side.

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