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
ingredients
Pine Nuts
40 g
Kale
320 g, curly, chopped
Parmesan Cheese
60 g, grated
Extra Virgin Olive Oil
120 ml
Pepper
black, freshly ground
Salt
Spaghetti Pasta
500 g
Olive Oil
2 tbsp
Chorizo
225 g, peeled and sliced
Tomatoes
300 g, cherry, halved
Parmesan Cheese
grated
Preparation
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.
