Chorizo, prawn and pesto penne

CategoryDifficultyBeginner

For an easy mid-week dinner try this delicious all-in-one chorizo, prawn and pesto pasta.

Yields4 Servings
Prep Time20 mins
 250 g penne
 2 tbsp olive oil
 260 g Coles Australian Raw Prawns, peeled leaving tails intact, deveined
 400 g chorizo sausage, sliced
 90 g basil pesto
 50 g sliced black olives
 180 g cherry bocconcini, coarsely torn
 1 long red chilli, chopped (optional)
 Flat-leaf parsley leaves, to serve
1

Cook the penne in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.

2

Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the prawns for 2 mins each side or until prawns curl and change colour. Transfer to a plate. Add the chorizo to the pan and cook, stirring, for 3 mins or until golden brown. Remove from heat.

3

Return the prawns to the pan with the penne, pesto, olive, bocconcini and chilli, if using. Season and toss to combine. Sprinkle with parsley and serve immediately.

Ingredients

 250 g penne
 2 tbsp olive oil
 260 g Coles Australian Raw Prawns, peeled leaving tails intact, deveined
 400 g chorizo sausage, sliced
 90 g basil pesto
 50 g sliced black olives
 180 g cherry bocconcini, coarsely torn
 1 long red chilli, chopped (optional)
 Flat-leaf parsley leaves, to serve

Directions

1

Cook the penne in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.

2

Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the prawns for 2 mins each side or until prawns curl and change colour. Transfer to a plate. Add the chorizo to the pan and cook, stirring, for 3 mins or until golden brown. Remove from heat.

3

Return the prawns to the pan with the penne, pesto, olive, bocconcini and chilli, if using. Season and toss to combine. Sprinkle with parsley and serve immediately.

Chorizo, prawn and pesto penne

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