[Perfection Fresh] Chorizo & Heirloom Tomato Aglio Olio Pasta
with Basil Pesto, Parmesan Cheese & Rocket
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
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!
