Monday
FETTUCINE & PEA PESTO WITH CHORIZO
SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 3180kj
375g fettuccine 1 tbsp olive oil, plus ¼ cup extra 1 chorizo, thinly sliced 1 ½ cups frozen peas, thawed ½ bunch mint, leaves picked, plus extra leaves to serve ½ bunch parsley, leaves picked ½ cup grated parmesan, plus extra to serve 1 lemon, juice 1 clove garlic, chopped 1 tbsp natural almonds, roughly chopped 1 In a large saucepan of boiling salted water, cook pasta following packet instructions.
2 Meanwhile, in a large frying pan, heat oil on high. Fry chorizo 4-5 mins, turning, until crisp and golden. Remove from heat.
3 In a small food processor, combine half the peas with herbs, parmesan, juice and garlic. Process until well chopped. Pour in extra oil and process to combine. Add remaining peas. Pulse until roughly chopped. Season to taste.
4 Drain pasta and add to pan with chorizo. Toss pea pesto through on low heat. Serve topped with almonds, mint and parmesan.
TOP TIP The pea pesto makes a delicious dip on its own served with vegie sticks or crackers. Keep in an airtight container in the fridge.