Speedy roasted pepper pasta with crunchy chorizo crumbs

Speedy roasted pepper pasta with crunchy chorizo crumbs

Pesto pasta, all grown up. You could switch the parsley for torn basil, if you prefer.  

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

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  • 300g Essential Penne, or other pasta shape
  • 1 tbsp Essential Olive Oil
  • 60g Cooks’ Ingredients Diced Chorizo
  • 1 large slice No.1 White Sourdough Bread, torn into small pieces
  • 190g jar No.1 Roasted Pepper & Almond Pesto
  • ½ Essential Lemon, juice (optional)
  • 25g pack flat leaf parsley, leaves roughly chopped


  1. Cook the pasta in a saucepan of boiling salted water, according to pack instructions.

  2. Heat the oil in a large frying pan and cook the chorizo and sourdough for 8 minutes, stirring until the bread is golden and crunchy.

  3. Drain the pasta, reserving a mug of cooking water, then return the pasta to the pan. Add the pesto and enough of the reserved water, stirring until creamy and well mixed. Check the seasoning and add the lemon juice, if liked. Stir in the parsley.

  4. Divide between bowls and spoon over the bread and chorizo.

Cook’s tip

If you’d like to make this without meat, try switching the chorizo for roughly chopped nuggets of sundried tomato. Sizzle in a pan with some of the oil from the jar, then add the bread. When it’s almost ready, sprinkle in a little smoked paprika and toss until fragrant. Use a jar of veggie-friendly red pepper pesto, if you need to.


Typical values per serving when made using specific products in recipe


2,600kJ/ 620kcals



Saturated Fat












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5 out of 5 stars1 rating