Name: Roast Red Capsicum and Chorizo Penne
Cook time: 15 min
Yield: 4
Cuisine: Australian
Ingredients: 300g wholemeal penne; 1 tbsp olive oil; 60g diced chorizo; 1 slice of sourdough bread, torn into small chunks; 200g roasted red capsicum pesto; 25g chopped parsley

Ingredients
Method

Ingredients

Method

300g wholemeal penne
1 tbsp olive oil
60g diced chorizo
1 slice of sourdough bread, torn into small chunks
200g roasted red capsicum pesto
25g chopped parsley

Boil the penne in salted water until al dente, then drain and reserve a cup of the cooking water. Heat the oil in a frying pan and cook the bread pieces and the diced chorizo for 8 mins, stirring until golden and crunchy.
Return the drained pasta to the pan, stir through the pesto and a splash of the cooking water, then season well and stir through the parsley. Ladle into shallow bowls and top with the bread and chorizo mixture, then serve with a good grind of black pepper.

15 mins

4 serving

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