Chorizo Basil Spaghetti
Ingredients
Scale
- 500g Spaghetti, cooked according to package directions with 1/4 cup of pasta water set aside
- 3 pieces fresh chorizo, I bought mine from Santi’s Delicatessen
- 8 cloves of garlic, minced
- 5 tbsp olive oil
- 4 tbsp pesto, homemade or storebought
- 1 cup fresh Basil leaves
- grated parmesan cheese for garnish
Instructions
- Heat olive oil in a non-stick skillet.
- Remove the chorizo from the skin, and fry into heated olive oil until brown… breaking it down to its ground beef pieces while frying.
- Remove chorizo from frying pan and set aside.
- In the same oil and pan, sauté garlic until garlic becomes a bit brown and oil is fragrant with the smell of garlic.
- Put chorizo back in the pan, add the pesto. Mix well.
- Add in cooked spaghetti and pasta water.
- Mix well, until the spaghetti strand is well coated with the sauce.
- Add basil leaves and mix until it is wilted.
- Turn off heat and transfer pasta in a serving plate.
- garnish with parmesan cheese before serving.
Find it online: https://www.thepeachkitchen.com/2016/02/chorizo-basil-spaghetti/