This surf and turf pasta with red pepper pesto will surely excite your taste buds. It's the Spanish tapas favourite prawns and chorizo served on pasta. The pesto is made with roasted red pepper, lemon and ground almonds.
This is a very quick dish to make that's ideal for a mid-week meal. Once tried, I'm sure this simple recipe with will be one of your favourite pasta dishes. This recipe will serve four soon-to-be-happy people.
2 tbsps. olive oil
100 gms. cooked chorizo slices (or slice whole ones)
200 gms. peeled raw king prawns
1/4 c. chopped parsley
1/2 c. grated cheese
salt and pepper to taste
400 gms. dried linguini
3 garlic cloves
1/4 cup roasted red pepper (sold in jars)
juice and rind of 1 lemon
1/2 c. ground almonds
1/4 c. olive oil
1 tsp. paprika
1 tsp. sugar
2 tsps. salt
1/2 c. water
Boil pasta until al dente. Drain and set aside.
Put all the pesto ingredients in a food processor and puree.
Saute chorizo slices in the olive oil until the chorizo exudes oil. Add the prawns and the pesto, stir until combined and the prawns are cooked (do not overcook the prawns). Add the cooked pasta and stir. Check the seasonings then take off the heat. Divide into portions, sprinkle with cheese and parsley and serve.
|Chorizo and Roasted Red Pepper Tortilla|
|Parma Ham and Clam Carbonara|
Thanks for dropping by. Please let me know what you think of this post.