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!
red pesto(ContainsMilk, Tree Nuts)
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.
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.
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.
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.
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.
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.