Chorizo, Halloumi, Chilli Pesto Spaghetti
Directions
- 1Boil spaghetti with plenty of salt.
- 2Boil spaghetti with plenty of salt.
- 3Boil spaghetti with plenty of salt.
- 4Fry chorizo until oils are released. Add halloumi and cook until crispy. Remove from pan.
- 5Fry chorizo until oils are released. Add halloumi and cook until crispy. Remove from pan.
- 6Fry chorizo until oils are released. Add halloumi and cook until crispy. Remove from pan.
- 7Add onion and cook until soft. Add garlic, tomato puree, and pesto; cook for a few minutes.
- 8Add onion and cook until soft. Add garlic, tomato puree, and pesto; cook for a few minutes.
- 9Add onion and cook until soft. Add garlic, tomato puree, and pesto; cook for a few minutes.
- 10Add cream, chilli oil (optional), cooked halloumi, and chorizo. Mix well.
- 11Add cream, chilli oil (optional), cooked halloumi, and chorizo. Mix well.
- 12Add cream, chilli oil (optional), cooked halloumi, and chorizo. Mix well.
- 13Add cooked pasta and mix, adding pasta water to get the perfect consistency.
- 14Add cooked pasta and mix, adding pasta water to get the perfect consistency.
- 15Add cooked pasta and mix, adding pasta water to get the perfect consistency.
- 16Season to taste and garnish with parsley.
- 17Season to taste and garnish with parsley.
- 18Season to taste and garnish with parsley.
Ingredients
- 300 g pasta
- 300 g pasta
- 300 g pasta
- 50 g chorizo, diced
- 50 g chorizo, diced
- 50 g chorizo, diced
- 150 g halloumi, diced
- 150 g halloumi, diced
- 150 g halloumi, diced
- 1 onion, finely diced
- 1 onion, finely diced
- 1 onion, finely diced
- 3 tsp garlic puree
- 3 tsp garlic puree
- 3 tsp garlic puree
- 1 tbs tomato puree
- 1 tbs tomato puree
- 1 tbs tomato puree
- 3 tbs pesto
- 3 tbs pesto
- 3 tbs pesto
- 100 ml single cream
- 100 ml single cream
- 100 ml single cream
- 2 tsp chilli oil
- 2 tsp chilli oil
- 2 tsp chilli oil
- 0 salt
- 0 salt
- 0 salt
- 0 pepper
- 0 pepper
- 0 pepper
- 0 parsley
- 0 parsley
- 0 parsley
Equipment
frying pan