Serves 4
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  1. Set the lemon zest aside, add all the remaining pesto ingredients to a food processor and blend for approximately one minute.
  2. Cook the linguine in salted water according to pack instructions.
  3. 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.
  4. 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.
  5. 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