Warm chorizo pesto pasta

Name: Warm chorizo pesto pasta
Cook time: 20 min
Yield: 4
Cuisine: Badajoz, Spain

with baby spinach and Parmesan

Ready in around 20 mins

RECIPE FACT:

It is believed that chorizo has been around since Roman times!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to the boil.
1. TO COOK THE ORZO PASTA:

Empty the pack of orzo pasta into the pot of boiling water. Bring back to the boil and cook for 7 mins. Drain well into a colander and drizzle with olive oil to avoid the pasta sticking then place into a serving dish.
2. TO PREPARE AND COOK THE CHORIZO AND VEGETABLES:

Cut the tomatoes into 1 cm cubes and set aside until needed. Remove the chorizo from its packaging and cut into 1 cm cubes. Trim the ends off the green beans then cut in half through the middle. Heat a drizzle of olive oil in a non-stick frying pan over a medium heat. When the pan is hot add the diced pumpkin and cook for 4 mins stirring often. Increase the heat to medium-high and add the green beans and chorizo and cook for a further 4 mins.
3. TO FINISH THE ORZO PASTA SALAD:

Add the veggies and chorizo to the pasta along with the baby spinach, pesto and tomatoes. Season with salt and pepper to taste and toss to combine.
TO SERVE:

Divide the veggie pesto pasta between bowls. Top with a dollop of garlic & lemon aioli and shaved parmesan.