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Italian Recipes
Red Pesto & Chorizo Fettuccine

Red Pesto & Chorizo Fettuccine

with Lemon Pangrattato & Rocket

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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!

Allergens:GlutenMilkTree Nuts
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 unit

red onion

1 unit

zucchini

½ unit

lemon

1 punnet

basil

1 packet

mild chorizo

1 packet

fettuccine

(ContainsGluten)

½ packet

panko breadcrumbs

(ContainsGluten)

½ sachet

dried oregano

1 box

passata

1 tub

red pesto

(ContainsMilk, Tree Nuts)

1 cube

chicken stock

½ unit

pear

1 bag

rocket leaves

Not included in your delivery

olive oil

drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4370 kJ
Fat41.1 g
of which saturates10.7 g
Carbohydrate107 g
of which sugars19.9 g
Protein53.9 g
Sodium2770 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Thinly slice the red onion. Grate the zucchini. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Roughly chop the basil. Finely chop the mild chorizo.

2

Add the fettuccine to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the pasta and return to the pan.

3

While the pasta is cooking, in a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden, 2-3 minutes. Remove the pan from the heat and stir through the lemon zest. Season to taste with salt and pepper. Transfer to a small bowl and set aside.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chorizo and cook until starting to brown, 4-5 minutes. Add the onion and zucchini and cook until softened, 4-5 minutes. Add the garlic and dried oregano (see ingredients list) and cook until fragrant, 1 minute. Add the passata, red pesto, reserved pasta water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Cook until slightly thickened, 2-3 minutes. Remove from the heat, add the fettuccine and toss to combine.

5

While the sauce is cooking, thinly slice the pear (see ingredients list). In a medium bowl, combine the rocket leaves, pear, a drizzle of balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper.

6

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 lemon wedges.