basil pesto, chorizo and spaghetti

Basil Pesto, Chorizo & Spaghetti

Ingredients (Serves 2-3):

• 200–250g spaghetti

• 100g chorizo (sliced or diced)

• 2–3 tbsp basil pesto (homemade or store-bought)

• 1 tbsp olive oil (optional)

• 1 clove garlic (optional, minced)

• Fresh basil or grated Parmesan (optional, for garnish)

• Salt & pepper to taste

Instructions:

1. Cook the spaghetti:

   • Bring a large pot of salted water to a boil.

   • Cook spaghetti according to package instructions until al dente.

   • Reserve about 1/2 cup of the pasta water before draining.

2. Cook the chorizo:

   • While the pasta cooks, heat a skillet over medium heat.

   • Add the diced or sliced chorizo (no oil needed unless it’s very lean).

   • Cook for 4–6 minutes, until crispy and the oils are released.

   • Optionally, add a minced garlic clove during the last minute for extra flavor.

3. Combine it all:

   • Add the drained spaghetti to the pan with the chorizo.

   • Stir in the pesto and a splash of reserved pasta water to create a silky sauce.

   • Toss everything together for 1–2 minutes until well-coated.

   • Season with salt and pepper as needed.

4. Serve:

   • Plate the pasta and garnish with fresh basil or grated Parmesan if desired.

Tips:

• For extra veggies, add in baby spinach, cherry tomatoes, or sautéed zucchini.

• Use spicy or sweet chorizo depending on your preference.

• You can swap spaghetti for other pasta types like penne or linguine.