A simple and delicious recipe for Linguini pasta with broad bean pesto and chorizo sausage
200 g linguine (or any dry pasta)
75 g chorizo sausage, roughly sliced and quartered
1/2 cup shelled broad beans (or you can simply use frozen peas, thawed)
1/4 cup ricotta
2 Tbsp pine nuts
2 Tbsp olive oil
1 clove garlic
1 Tbsp lemon juice
1 tsp lemon zest
1/2 tsp sugar
generous pinch each of salt and freshly ground black pepper
2 Tbsp shaved Parmesan cheese
Cook the pasta according to the packet instructions. Set aside 1/4 cup of the cooking water for later use, drain, drizzle with olive oil and set aside.
Meanwhile, in a small frying pan, cook the chorizo for 4-5 minutes until the pieces just start to crisp. Remove from the pan with a slotted spoon and set aside to drain on paper towel.
While the pasta and chorizo are cooking, blitz the remaining ingredients, except the Parmesan, in a food processor for the broad bean pesto.
Toss the pesto through the pasta in the pot, adding 1-2 Tbsp reserved cooking water to loosen if you need to. Divide the pasta into warmed bowls, top with the chorizo and the shaved Parmesan, and serve immediately.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.