Roast Red Capsicum and Chorizo Penne
- 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