• Rose

Chorizo & Kale Pasta

It's the end of the broad beans for the season, so will the leftover beans I made a broad bean pesto and mixed it through whole wheat fusilli pasta with chorizo and sautéed kale and onion. If you don't have broad beans this would be equally tasty with a basil pesto. If you don't have or don't like chorizo it could be subbed for any other meat or veggies.


 

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 2-4

 

Ingredients:

1 packet of Chorizo sausage (we used L'Authentique)

250 g fusilli pasta

2 T oil or butter

250 g kale, chopped

½ red onion, diced

4 T broad bean pesto (recipe below)

Grated Parmesan

Salt and pepper


 

Instructions:

Bring a large pot of water to boil and cook pasta according to packet instructions. Drain and set aside.

While the pasta is boiling, sauce onion and kale in butter or oil until just cooked. Remove from pan and set aside. Add sausage to the cooking pan and cook as directed. Ours took about 10 minutes. The sausage should release some fat as it cooks. Once we removed the chorizo we threw the pasta in the pan to absorb all the juices. (That step is optional, but sure adds flavour) In a large bowl mix pesto through pasta and add kale and onions. Chop up chorizo into bite size pieces and add to pasta.

Sprinkle with cheese and cracked pepper and fresh basil.



 




Broad Bean Pesto


 

My first go at making broad bean pesto was following Annabelle Langbeins recipe which was delicious! This time though I went even more simple and it was also great.


1 cup podded broad beans

1 cup fresh basil

1 clove garlic

¼ c olive oil

1 lemon, juiced

salt and pepper to taste


In a food processor add the clove of garlic and blitz until its in tiny pieces, add the broad beans and basil and puree until mostly smooth. Add the lemon juice. Slowly add the oil until desired consistency is reached. Salt and pepper to taste. ENJOY.


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