SPAGHETTI:
1 tbsp NOMU Extra Virgin Olive Oil
200g spaghetti
100g chorizo sausage, cubed
PEA PESTO:
1 cup frozen peas, thawed
1-2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp fresh lemon juice
1 tbsp fresh mint, chopped
2 tbsp pine nuts
½ clove garlic, crushed
NOMU Sea Salt and NOMU Black Pepper
Bring a large pot of salted water to the boil. Add a little Olive Oil and the spaghetti, cook for about 10 minutes or until al dente. Drain with a colander, drizzle with Olive Oil and return to the pot. Set aside.
While the pasta is cooking, make the pea pesto by blending all the ingredients together in a food processor or using a stick blender. Check the seasoning and if necessary, add a little hot water to loosen the mixture.
Heat some Olive Oil in a frying pan over medium-high heat, add the chorizo and fry until golden and crispy. Remove and drain on kitchen paper, set aside.
Add the pea pesto mixture to the spaghetti and combine until the pasta is well coated. Equally divide into two warmed bowls, top with the chorizo croutons and season with salt and black pepper to taste. Serve immediately.
*Recipe by Sarah Graham
SPAGHETTI:
1 tbsp NOMU Extra Virgin Olive Oil
200g spaghetti
100g chorizo sausage, cubed
PEA PESTO:
1 cup frozen peas, thawed
1-2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp fresh lemon juice
1 tbsp fresh mint, chopped
2 tbsp pine nuts
½ clove garlic, crushed
NOMU Sea Salt and NOMU Black Pepper
Bring a large pot of salted water to the boil. Add a little Olive Oil and the spaghetti, cook for about 10 minutes or until al dente. Drain with a colander, drizzle with Olive Oil and return to the pot. Set aside.
While the pasta is cooking, make the pea pesto by blending all the ingredients together in a food processor or using a stick blender. Check the seasoning and if necessary, add a little hot water to loosen the mixture.
Heat some Olive Oil in a frying pan over medium-high heat, add the chorizo and fry until golden and crispy. Remove and drain on kitchen paper, set aside.
Add the pea pesto mixture to the spaghetti and combine until the pasta is well coated. Equally divide into two warmed bowls, top with the chorizo croutons and season with salt and black pepper to taste. Serve immediately.
*Recipe by Sarah Graham
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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