Chorizo & Kumara Fettuccini with Broccolini Pesto

300g broccolini, include stems & trim ends

1 c basil leaves

2 garlic cloves

¼ c olive oil, plus 2 tbspn extra

1 c parmesan, grated

salt & pepper

400g kumara, peeled & diced

250g chorizo, cut into chunks

1 white onion, finely diced

400g fettuccine

To Serve

parmesan, grated

pine nuts, toasted

basil leaves

Blanch the broccolini in a large saucepan of boiling salted water for 1 min, drain, and squeeze out excess water. In a food processor add broccolini, basil, and garlic and pulse until finely chopped. Gradually add ¼ cup olive oil and process until combined. Stir parmesan into the broccolini pesto and season with freshly ground salt and black pepper.

Add diced kumara to the saucepan of boiling water, and cook for 3 – 4 mins until just beginning to soften. Drain kumara and set aside.

Heat 1 tbspn of oil in a large, non stick fry pan. Add the chorizo and cook for 3 – 4 mins, or until  just starting to colour. Remove the chorizo from the fry pan and set aside. Add 1 tbspn of oil, diced onion and kumara to the fry pan, and cook for 3 – 4 mins until the onion has softened and the kumara is starting to colour. Return the chorizo to the fry pan, cover and keep the mixture warm over very low heat.

Bring a large saucepan of salted water to the boil, and cook pasta according to the pack instructions, or until al dente. Drain the pasta water reserving ½ c of cooking water. Place the pasta back to the saucepan and toss with the broccolini pesto, adding a couple of tbpsns of reserved cooking water at a time to loosen the mixture until the pasta is even covered with pesto. Add the chorizo, onion and kumara mixture and toss to combine.

Divide the pasta mixture between 4 bowls, and sprinkle with extra parmesan, pine nuts and basil leaves. Serve immediately.


Serves 4