Spinach, Chorizo and Red Pesto Penne

We love this simple pasta dish - a twist on the classic pesto pasta with spicy chorizo. Serve with garlic bread on the side for an easy midweek supper.


  • 250g dried penne pasta
  • 100g spinach
  • 100g chorizo
  • 150g cherry tomatoes (halved)
  • 1 pack red pesto
  1. Heat a large pan of salted water. When the water has reached a rolling boil, add the dried pasta and cook according to the instructions on the packet (usually 10-12 minutes) until the pasta is ‘al dente’ (still slightly firm).
  2. Meanwhile, add the halved cherry tomatoes with a little oil to a frying pan and cook for 3 minutes. Add the chorizo and cook for a further 2-3 minutes. Add the spinach and continue cooking for 2-3 minutes until wilted.
  3. Drain the cooked pasta, but retain a few tablespoons of the water the pasta was cooked in. Return the pasta to the saucepan along with the water.
  4. Add the red pesto to the cooked pasta and stir through then add the spinach, tomatoes and chorizo to the pasta and mix well to combine.

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