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Essential Penne1kg
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£1.40/kgPesto pasta, all grown up. You could switch the parsley for torn basil, if you prefer.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Cook the pasta in a saucepan of boiling salted water, according to pack instructions.
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.
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.
Divide between bowls and spoon over the bread and chorizo.
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
Energy | 2,600kJ/ 620kcals |
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Fat | 26g |
Saturated Fat | 7.1g |
Carbohydrates | 71g |
Sugars | 3.4g |
Fibre | 4.6g |
Protein | 23g |
Salt | 1.8g |
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96p/100ml0 added
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£2.25Price per unit
£1.88/100g0 added
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£2.20Price per unit
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£3.25Price per unit
£1.72/100g0 added
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30p each0 added
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