Spanish Pesto Pasta
Ingredients
- 500 gDried pasta (spaghetti or linguine type)
- 100 gChorizo (finely diced)
- 50 gAlmond with skin (whole)
- 2 pcGarlic (cloves peeled and degermed)
- 1 pcBasil (fresh bunch)
- 100 mlExtra virgin olive oil (first press)
- 1 tspSmoked paprika (powder)
- 60 gParmesan cheese (grated)
- 60 gManchego Cheese (grated)
Method
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.
- 1
Heat a dry pan and add the almonds. Stir until they are lightly colored and a toasted nutty smell is released.
- 2
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
Plunge the pasta into a large amount of boiling salted water. Cook until al dente, firm to the bite.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge in an airtight container. Add a splash of water before reheating gently.
