Sarah Graham’s linguine with chorizo
“This pasta dish is enchanting. It’s simple, honest food made with just a handful of ingredients, but it tastes like new beginnings and smells like spring. If you didn’t already know, I have an unabashed partiality for chorizo, and here against a canvas of ever-obliging linguine and sweet pea-green pesto it really shines.”
Serves 2 | Preparation time 10 minutes | Cooking time 10 minutes
200 g linguine (or any dry pasta)
75 g chorizo sausage, sliced into thin rounds
½ cup shelled and blanched broad beans
¼ cup ricotta (see page 172)
2 Tbsp toasted pine nuts, plus extra for serving
2 Tbsp olive oil
1 clove garlic
1 Tbsp lemon juice
1 tsp lemon zest
½ tsp sugar
Generous pinch each of salt and freshly ground black pepper
2 Tbsp shaved Parmesan cheese
1. Cook the pasta according to the packet instructions. Set aside ¼ cup of the cooking water for use later. Drain the pasta, drizzle with olive oil and set aside.
2. Meanwhile, heat a small frying pan over medium heat and cook the chorizo for 4–5 minutes until the pieces just start to crisp. Remove from the pan with a slotted spoon and set aside to drain on paper towel.
3. While the pasta and chorizo are cooking, blitz the remaining ingredients, except the Parmesan, in a food processor for the broad bean pesto.
4. Toss the pesto through the pasta in the pot, adding 1–2 Tbsp reserved cooking water to loosen if necessary. Divide the pasta into warmed bowls, top with the chorizo, shaved Parmesan and extra toasted pine nuts, and serve immediately.
Notes: Bacon can easily be substituted for the chorizo for a milder and more budget-friendly version. For a more extravagant version, however, add some crispy calamari along with the chorizo. For a great snack, use this pesto on bruschetta and top with fried chorizo or bacon.
Happy feasting, folks.
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