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Serves 4
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- Set the lemon zest aside, add all the remaining pesto ingredients to a food processor and blend for approximately one minute.
- Cook the linguine in salted water according to pack instructions.
- Heat a large pan over a medium heat. When hot, add the chorizo and cook, for 4-5 minutes, stirring occasionally. Remove the chorizo from the pan, leaving the lovely red oil. Remove the pan from the heat while the linguine cooks.
- Return the chorizo pan to the heat. Drain the linguine, reserving some pastawater. Add the linguine to the pan with the pesto and a splash of pasta water, stir to combine until a sauce forms. Add the chorizo and cook for a further two minutes.
- Serve with a garnish of lemon zest and grated Parmesan
Test kitchen tip: If you can’t find unsalted pistachios, buy salted and rinse them under cold water before use.
Nutrition Facts
Per serving: 668kcals, 40.6g fat (9.2g saturated), 55.2g carbs, 3.9g sugars, 24.3g protein, 4.9g fibre, 0.519g sodium
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