Scale
Ingredients
- 2 chorizo sausages, cut into thin rounds
- 500 grams wholemeal spaghetti
- 1 jar (290 grams) sweet roasted baby peppers, drained
- a large handful of basil leaves
- 1 garlic clove, peeled
- 1/2 cup (55 grams) parmesan, grated
- 1/2 cup (70 grams) brazil nuts
- 1/2 cup (125 ml) extra virgin olive oil
- 2 cups (200 grams) spinach leaves
- shaved parmesan, to serve
Instructions
- Preheat oven to 200 degrees celsius (390 F) and line an oven tray with baking paper. Place the chorizo onto the prepared tray and bake for 15 minutes or until golden. Set aside.
- Bring a large pot of salted water to the boil. Add spaghetti and cook according to packet instructions. Drain and return to the pot.
- Place the sweet roasted peppers, basil, garlic, parmesan and brazil nuts into the large bowl of a food processor and blitz until combined and chopped. With the motor running, add the olive oil and blitz until combined. Decant pesto into a bowl and set aside.
- To assemble; return the cooked spaghetti to the pot, along with the chorizo (and lovely paprika spiked oil from the oven tray), 1 cup of pesto and spinach and toss to combine. Place the spaghetti onto a large plate, top with shaved parmesan and a little cracked pepper and serve family style nestled in the middle of the table. Enjoy x