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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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 unit

red onion

1 unit


½ unit


1 punnet


1 packet

mild chorizo

1 packet



½ packet

panko breadcrumbs


½ sachet

dried oregano

1 box


1 tub

red pesto

(ContainsMilk, Tree Nuts)

1 cube

chicken stock

½ unit


1 bag

rocket leaves

Not included in your delivery

olive oil


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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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.