Chorizo Penne with Walnut-Caper Herb Pesto

Chorizo Penne with Walnut-Caper Herb Pesto 🍝🌿 This is a punchy pasta bowl for the nights when you want something fast but still full of texture: crisp chorizo, toasted walnuts, salty capers, lemony herbs and a glossy pasta-water finish. Yield: 3-4 servings Time: about 30 minutes Ingredients • 320 g penne • 160-180 g cured chorizo, sliced into coins • 75 g walnuts • 2 tbsp capers, drained and roughly chopped • 1 packed cup parsley leaves • 1/2 packed cup basil leaves • 1 small garlic clove, finely grated • Zest of 1 lemon, plus 1-2 tsp lemon juice to taste • 45 g Parmesan, finely grated, plus extra to serve • 4 tbsp extra-virgin olive oil • 1/2 tsp freshly ground black pepper • Salt, only if needed Method 1. Toast the walnuts in a dry pan over medium heat for 4-5 minutes, shaking often, until they smell nutty and look lightly golden. Tip them onto a board and let them cool slightly. 2. Chop the walnuts with the capers, parsley and basil until you have a rough, spoonable mixture rather than a smooth paste. Stir in the garlic, lemon zest, Parmesan, olive oil and black pepper. Taste before adding salt because both capers and Parmesan are salty. 3. Bring a large pan of salted water to the boil. Cook the penne until al dente, then reserve at least 250 ml pasta water before draining. 4. While the pasta cooks, place the chorizo in a wide dry frying pan. Cook over medium heat for 5-7 minutes, turning once or twice, until the edges curl and the red oil has rendered out. Lift the chorizo onto a plate and keep the oil in the pan. 5. Add the drained penne to the warm chorizo oil with 3-4 tbsp reserved pasta water. Toss for 30 seconds so the tubes pick up the smoky flavour. Take the pan off the heat, then fold in the walnut-caper pesto. 6. Add more pasta water, a spoonful at a time, until the pesto loosens into a glossy coating. Fold the crisp chorizo back through at the end so it keeps some bite. 7. Finish with extra Parmesan, parsley, black pepper and a squeeze of lemon if you want it brighter. Serving notes 🧀 Serve immediately while the pasta is glossy. A bitter leaf salad or sliced tomatoes on the side cuts through the richness nicely. Storage tip Leftovers keep for 2 days in the fridge. Rewarm gently with a splash of water or stock; add fresh herbs after heating. Save this one for your next spicy pasta night 🌶️ Tasteloom.club - easy recipes for everyday cravings