Red Pesto & Chorizo Fettuccine
with Lemon Pangrattato & Rocket Salad
Sometimes the simplest things in life provide the greatest joy… like a big satisfying bowl of pesto pasta. We've added irresistible chunks of chorizo, crunchy lemon pangrattato and a side of rocket, because we just can’t help taking things up a notch!
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Ingredients
2 clove
garlic
1
onion
½
lemon
1 packet
Mild Chorizo
1 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
½ sachet
dried oregano
1 tin
tinned cherry tomatoes
1 packet
red pesto
(Contains Milk, Tree Nuts; )
1 sachet
Chicken-Style Stock Powder
1 bag
salad leaves
1 bunch
basil
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Finely chop the garlic. Thinly slice the red onion. Zest the lemon to get a pinch, then slice into wedges. Finely chop the mild chorizo.
Cook the fettuccine in the boiling water until 'al dente', 10 minutes. Reserve some pasta water for the sauce (1/4 cup for 2 people / 1/2 cup for 4 people). Drain the pasta, then return to the saucepan.
While the pasta is cooking, heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden, 2-3 minutes. Remove the pan from the heat, then stir through the lemon zest. Season to taste. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo, tossing, until starting to brown, 4-5 minutes. Add the onion and cook until softened, 3-4 minutes. Add the garlic and dried oregano (see ingredients) and cook until fragrant, 1 minute. Add the tinned cherry tomatoes, red pesto, chicken-style stock powder and reserved pasta water. Cook until slightly thickened, 2-3 minutes. Remove the pan from the heat, then add the cooked fettuccine. Toss to combine.
In a medium bowl, combine the rocket leaves and a drizzle of olive oil, then season with salt and pepper.
Roughly chop the basil leaves. Divide the red pesto and chorizo fettuccine between bowls. Top with the lemon pangrattato and garnish with the basil. Serve with the rocket salad and remaining lemon wedges.