Pea Pesto Chorizo Spaghetti With Fresh Mozzarella

AuthorSylvieCategory, DifficultyIntermediate

Summer happiness on a plate? let me tell you what that is; nests of al dente spaghetti, with homemade pesto, lots of lemon zest, summer peas, crispy spicy chorizo, sweet tomatoes, creamy fresh mozzarella, all drizzled with extra virgin olive oil. Perfection!

Yields2 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 200 g whole grain spaghetti
 ¾ cup lightly-packed fresh basil leaves, plus more for garnish
 1 garlic clove
 salt and pepper to taste
 2 tbsp toasted pistachios
 ¾ cup freshly grated Parmesan cheese
  cup extra-virgin olive oil, plus more for finishing
 100 g spicy chorizo, cut into small cubes
 400 g peas
 1 tbsp lemon zest, plus more for finishing
 100 g tomatoes, cut into bite size pieces
 100 g fresh mozzarella, brought to room temperatute
1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. This should take about 7 Minutes. Just before draining, remove 1/2 cup of the pasta cooking water. Drain.

2

In a food processor, pulse the basil, garlic, salt, pepper, pistachios, and Parmesan together until finely-chopped. With the food processor or blender still running, slowly drizzle in the extra-virgin olive oil until it's completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.

You can make pesto the traditional way, using a pestle and mortar. Pound and grind the basil leaves, garlic, salt, and pepper against the walls of the mortar. Add pistachios and keep pounding until everything has been crushed to fine bits. Add grated Parmesan, then slowly drizzle in extra-virgin olive oil, working it into the pesto with the pestle until a fairly smooth, creamy, emulsified, sauce forms.

3

Heat a large skillet over medium heat. Add the spicy chorizo and cook, stirring occasionally until they are crisped all over, about 5 Minutes. Set the chorizo chunks aside, leaving their oil in the skillet. Add the peas and fry them on high heat in the chorizo oil for 2 Minutes, then add the pasta cooking water reserved earlier, and let them simmer for 1 Minute. Turn heat off, add the drained spaghetti, pesto, lemon zest, salt, pepper, and toss very well.

4

Get your plates, twirl some spaghetti nests, spoon in saucy peas, top with tomatoes, fresh mozzarella slices, crispy chorizo, lemon zest, and drizzle with extra-virgin olive oil. Serve with more crispy chorizo on the side and enjoy!

Ingredients

 200 g whole grain spaghetti
 ¾ cup lightly-packed fresh basil leaves, plus more for garnish
 1 garlic clove
 salt and pepper to taste
 2 tbsp toasted pistachios
 ¾ cup freshly grated Parmesan cheese
  cup extra-virgin olive oil, plus more for finishing
 100 g spicy chorizo, cut into small cubes
 400 g peas
 1 tbsp lemon zest, plus more for finishing
 100 g tomatoes, cut into bite size pieces
 100 g fresh mozzarella, brought to room temperatute

Directions

1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. This should take about 7 Minutes. Just before draining, remove 1/2 cup of the pasta cooking water. Drain.

2

In a food processor, pulse the basil, garlic, salt, pepper, pistachios, and Parmesan together until finely-chopped. With the food processor or blender still running, slowly drizzle in the extra-virgin olive oil until it's completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.

You can make pesto the traditional way, using a pestle and mortar. Pound and grind the basil leaves, garlic, salt, and pepper against the walls of the mortar. Add pistachios and keep pounding until everything has been crushed to fine bits. Add grated Parmesan, then slowly drizzle in extra-virgin olive oil, working it into the pesto with the pestle until a fairly smooth, creamy, emulsified, sauce forms.

3

Heat a large skillet over medium heat. Add the spicy chorizo and cook, stirring occasionally until they are crisped all over, about 5 Minutes. Set the chorizo chunks aside, leaving their oil in the skillet. Add the peas and fry them on high heat in the chorizo oil for 2 Minutes, then add the pasta cooking water reserved earlier, and let them simmer for 1 Minute. Turn heat off, add the drained spaghetti, pesto, lemon zest, salt, pepper, and toss very well.

4

Get your plates, twirl some spaghetti nests, spoon in saucy peas, top with tomatoes, fresh mozzarella slices, crispy chorizo, lemon zest, and drizzle with extra-virgin olive oil. Serve with more crispy chorizo on the side and enjoy!

Pea Pesto Chorizo Spaghetti With Fresh Mozzarella
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