Spinach and Chorizo Red Pesto Penne
This Recipe Spinach and Chorizo Red Pesto Penne from olivetreekitchen.com
Ingredients Spinach and Chorizo Red Pesto Penne
- 350g (1.5 cups) cherry tomatoes, halved
- 1 teaspoon sea salt
- 2 cloves garlic, minced or chopped very finely
- 2 tablespoons extra virgin olive oil
- 200g (5 cups) fresh spinach
- 190g (1 cup) jar red pesto
- 200g (2 cups) chorizo sausage, chopped into small chunks
- 500g (5 cups) dried penne pasta
Instructions Spinach and Chorizo Red Pesto Penne
- Heat a large pan of salted water. When the water has reached a rolling boil, add the dried pasta and cook according to the instructions on the packet (usually 10-12 minutes) until the pasta is ‘al dente’ (still slightly firm).
- Meanwhile, heat the olive oil in a frying pan and add the garlic. Gently fry for 1 minute. Do not allow the garlic to burn.
- Add the halved cherry tomatoes to the pan and cook for 3 minutes.
- Add the chorizo and cook for a further 2-3 minutes.
- Add the spinach and continue cooking for 2-3 minutes until wilted.
- Drain the cooked pasta, but retain a few tablespoons of the water the pasta was cooked in. Return the pasta to the saucepan along with the water.
- Add the red pesto to the cooked pasta and stir through while heating gently.
- Add the spinach, tomatoes and chorizo to the pasta and mix well to combine.
- Serve immediately.
This article and recipe adapted from olivetreekitchen.com
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