Easy Cook - - NEWS THIS MONTH -

Slice the chorizo and tip into a large saucepan over a high heat. Fry gen­tly for 5 mins or un­til start­ing to turn dark brown. Add the toma­toes and but­ter beans, bring to the boil, then sim­mer for 10 mins. Swirl through the pesto, sea­son lightly and la­dle into four bowls. Serves 4.

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