Pasta with red pesto, chorizo, asparagus and mussels in wine
I can’t get enough of the Red pesto, it’s become my magic ingredient. This is a bit surf & turf, with some sweet asparagus added, which provides texture and even more succulent flavour. I find the best options with mussels are to buy the ones already sealed and prepared, you can get them in most supermarkets, so their cost on this recipe includes the wine. Smoked bacon is a good substitute for the chorizio.
Servings: people
Ingredients
- 100 grams chorizo chopped 3/4mm (£0.90)
- 1 whole Onion peeled & sliced (£0.13)
- 1 cloves garlic peeled & minced (£0.03)
- 60 grams asparagus chopped (£0.45)
- 1 Packet Mussels in white wine (£1.50)
- 2 portions red pesto (£0.44)
- 5 grams Black pepper teaspoon (£0.16)
- 10 ml olive oil 2 teaspoons (£0.05)
- 150 grams Penne Pasta (£0.15)
- 10 grams Parmesan cheese 2 teaspoons (£0.20)
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Prep Time: 10
Cook Time: 15 minutes
- Heat a saucepan of water. When boiling add pasta and a pinch of salt. Reduce heat and cover. Cook for about 12 minutes.
- Heat the oil in a pan. Add sliced chorizio. Fry for about 4 minutes until everything starts to brown
- Add the onion, frying until it softens (3 minutes). Add the garlic.
- Add contents of the mussel packet and cover for 4 minutes on a low heat. Remove shells.
- Drain pasta, then add to the pan with onions, chorizio and mussels. Mix in 2 big dollops of red pesto.
- Plate up depending on how many people you are cooking for. Dress with a little parmesan and black pepper and serve.
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