Spanish Pesto Pasta

An intense red cream coating the pasta, where the spice of chorizo balances the sweetness of roasted almonds. The smoky scent of paprika and fresh basil infuses every bite.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 979
• Protein: 30 g
• Carbs: 95 g
• Fat: 52 g

Ingredients

• 500 g Dried pasta ( spaghetti or linguine type )
• 100 g Chorizo ( finely diced )
• 50 g Almond with skin ( whole )
• 2 piece Garlic ( cloves peeled and degermed )
• 1 piece Basil ( fresh bunch )
• 100 ml Extra virgin olive oil ( first press )
• 1 tsp Smoked paprika ( powder )
• 60 g Parmesan cheese ( grated )
• 60 g Manchego Cheese ( grated )

Instructions

1. Toasting the almonds

   Heat a dry pan and add the almonds. Stir until they are lightly colored and a toasted nutty smell is released.

2. Red pesto preparation

   In a blender, place the basil, degermed garlic, chorizo, almonds, manchego, and smoked paprika. Blend while pouring the oil in a steady stream until a smooth and glossy paste is obtained.

3. Cooking the pasta

   Plunge the pasta into a large amount of boiling salted water. Cook until al dente, firm to the bite.

4. Final binding

   Drain the pasta, reserving a ladle of cooking water. Mix the pasta with the pesto and a little cooking water so that the sauce perfectly coats every piece.

Chef's tips

• Always keep some cooking water; it's the secret to a sauce that doesn't dry out.
• If the chorizo is very fatty, reduce the amount of olive oil to maintain balance.

Storage

Keeps for 2 days in the fridge in an airtight container. Add a splash of water before reheating gently.