SPINACH AND CHORIZO RED PESTO PENNE #VEGETARIAN #SPINACH
Spinach And Chorizo Red Pesto Penne. A solid pasta dish with spinach, tomatoes and chorizo wiener, covered in a flavourful red pesto sauce. On the table in 20 minutes!
Pesto, of any assortment, is one of my preferred sauces to use on pasta – a little goes far, and it grants a superbly rich flavor to your dish. A great many people will be acquainted with the conventional green pesto made with basil, yet on the off chance that you have never attempted a 'red pesto' rendition with sun-dried tomatoes and red peppers, I ask you to do as such. There are loads of good pre-arranged pestos accessible in containers from general stores nowadays, on the off chance that you don't extravagant making your own, however attempt to discover one with an olive oil base, instead of sunflower oil, or – far and away more terrible – some odd, suspiciously marked 'vegetable oil'.
Here the pasta and red pesto consolidate with tenderly shriveled spinach and succulent cherry tomatoes mellowed in olive oil and garlic. A couple of pieces of Spanish chorizo hotdog include a sweet and smoky touch that supplements the pesto delightfully.
Far and away superior, it tends to be on the table in a little ways through and through!
INGREDIENTS
500g (5 cups) dried penne pasta
190g (1 cup) jar red pesto
200g (5 cups) fresh spinach
350g (1.5 cups) cherry tomatoes, halved
200g (2 cups) chorizo sausage, chopped into small chunks
2 tablespoons extra virgin olive oil
2 cloves garlic, minced or chopped very finely
1 teaspoon sea salt
INSTRUCTIONS
- 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.
For more detail: http://bit.ly/2yQ8HVm
