[Perfection Fresh] Chorizo & Heirloom Tomato Aglio Olio Pasta

Name: [Perfection Fresh] Chorizo & Heirloom Tomato Aglio Olio Pasta with Basil Pesto, Parmesan Cheese & Rocket
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Chilli Flakes; 250 g Mild Chorizo; 2 Garlic; 2 Tomato; 1 packet Kalamata Olives; 1 packet Parmesan Cheese; 1 packet Parsley; 1 packet Basil Pesto; 1 packet Rocket; 1 packet Spaghetti; 2 tbs olive oil; 1 drizzle balsamic vinegar

with Basil Pesto, Parmesan Cheese & Rocket

Get up to $230 off

We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These sweet and juicy tomatoes carry the perfect sweetness ratio to level up any dish. When added to this chorizo and pesto aglio olio pasta, the Heirloom Tomatoes will have you savouring each and every bite.

Allergens:

Milk

•Cashew

•Wheat

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chilli Flakes

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

2

Garlic

2

Tomato

1 packet

Kalamata Olives

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Parsley

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 packet

Rocket

1 packet

Spaghetti

(Contains: Wheat, Gluten; May be present: Soy.)

Not included in your delivery

2 tbs

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

Calories1020 kcal

Energy (kJ)4260 kJ

Fat64.2 g

of which saturates18.1 g

Carbohydrate69 g

of which sugars5.6 g

Dietary Fibre6.1 g

Protein39.9 g

Sodium1850 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Stor kastrull

•Large Frying Pan

Cooking Steps

1

Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
Cook spaghetti in boiling water until ‘al dente’, 9 minutes.
Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti, then return to saucepan.

2

Meanwhile, thinly slice heirloom tomato into wedges.
Thinly slice garlic.
Roughly chop kalamata olives and parsley.

3

Roughly chop chorizo.

4

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook chorizo until golden, 4-6 minutes.

5

Add heirloom tomatoes and garlic and cook until blistered, 1-2 minutes.
Add olives, the olive oil (2 tbs for 2 people / 4 tbs for 4 people) and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.
Remove pan from heat and stir through cooked spaghetti, parsley, half the Parmesan cheese and the reserved pasta water until well combined. Season with salt and pepper.

6

Divide chorizo and heirloom tomato aglio olio pasta between bowls.
Dollop over basil pesto. Top with rocket and a drizzle of balsamic vinegar and olive oil.
Garnish with remaining cheese to serve. Enjoy!