chorizo & broccoli pesto rigatoni
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 400g dried rigatoni
  • 1 small head of broccoli
  • ¼ cup raw almonds
  • 100g fresh baby spinach
  • ¼ tsp (or less) dried chilli flakes
  • 6 fresh (not cured) spanish chorizo (I used Mr Beak's)
  • 2 tbsp olive oil
  • baby bocconcini or buffalo mozzerella to serve
How to make it
  1. Cook the rigatoni in accordance with the package instructions. Drain and set it aside to steam cool.
  2. Whilst the pasta is boiling, cut all of the florets off a small head of broccoli. Reserve the stems for another use. Roughly chop the broccoli florets and then place them in a food processor.
  3. In a dry pan, toast the almonds over a medium heat (shaking the pan occasionally) until they have small dark spots on them and you can smell the almond oil being released.
  4. Tip the toasted almonds, the spinach and the chilli flakes into the food processor and whizz until it is the consistency of wet sand.
  5. Peel the skins of the chorizo and pan fry the filling in a large dry pan over low heat (you can use the same one as you toasted the almonds in). Using your spatula, chop up the bits of sausage meat so that it splits up into nubbly bits. The oil from the sausage will start to coat the pan and the sausage meat will be cooked and crisp around the edges.
  6. Take the pan off the heat and add the drained pasta, stirring to coat the pasta in the chorizo oil. Add the broccoli pesto from the food processor and drizzle the olive oil over the top. Tear up some baby bocconcini and stir the whole lot together so that he pasta is well coated. Serve immediately.
Recipe by onebitemore at