Spaghetti with Kale Pesto and Chorizo

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.

October 15, 2018

serves for

4

total time

0 HR 35 MIN

ingredients

pine nutes
40 g
kale
320 g, curly, chopped
Parmesan
60 g, grated
Extra-virgin olive oil
120 ml
Pepper
black, freshly ground
salt
Spaghetti
500 g
Olive oil
2 tbsp
Chorizo
225 g, peeled and sliced
Tomato
300 g, cherry, halved
Parmesan
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.

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