freshly made pea and rocket pesto roasted truss tomatoes and the smoky flavour of chorizo really bring this dish together just pick up a barbecue chicken on your way home from work and you ll have a delicious budget dinner on the table in 20 minutes michelle southan br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5751723550001 domain taste height 300 width 500 iframe
The ingredient of Chicken And Chorizo Pesto Pasta
2 x 250g pkt cherry truss tomatoes cut into small trusses
300g thin spaghetti
1 tablespoon extra virgin olive oil
1 chorizo thinly sliced
150g 1 cup frozen baby peas thawed
50g baby rocket leaves
2 cloves garlic crushed
45g 1 4 cup pine nuts toasted
1 4 cup fresh mint leaves
1 4 cup fresh continental parsley
80ml 1 3 cup olive oil
1 barbecue chicken torn into large pieces
micro mint or basil to serve
chargrilled lemon wedge to serve if desired
The Instruction of chicken and chorizo pesto pasta
preheat oven to 200c 180c fan forced line a baking tray with non stick baking paper place tomatoes on the tray bake for 15 minutes or until slightly softened
meanwhile cook the pasta in a large saucepan of boiling water following packet directions until al dente drain reserving 80ml 1 3 cup cooking liquid return the pasta to the saucepan
while pasta is cooking heat the extra virgin olive oil in a non stick frying pan over medium high heat cook chorizo in 2 batches turning for 1 2 minutes or until crisp and golden drain on paper towel reserving oil in pan add peas to pan and cook stirring for 2 3 minutes or until bright green and tender
for pesto process peas rocket garlic pine nuts mint and parsley in a food processor until finely chopped season with the motor running add the olive oil in a thin steady stream until smooth
add pesto chorizo chicken and reserved cooking liquid to pasta toss until just combined divide among serving plates sprinkle with herbs and top with tomatoes serve with lemon wedges if using
Nutritions of Chicken And Chorizo Pesto Pasta
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