Spinach pesto spaghetti with chorizo

Why is it that the tastiest dishes are created when you're trying to use up what's left in the fridge??

I had read a great recipe for spinach pesto linguini here and filed it away to make it sometime.

I had some spinach leftover in the fridge that desperately needed using up and I had about half a packet of fresh basil. So using the suggestion in the recipe above, I created my version. I did not measure any of the ingredients, but will try to put down a measurement below.

Here's what you will need: -

Spaghetti or any other pasta that you prefer.

For the pesto: 

150 g fresh spinach (blanched)

Approx 30 g fresh basil

1 tbsp chopped cashews

1 tbsp chopped walnuts

2 tbsp grated grana pradano ( you can also use parmesan cheese)

3 tbsp olive oil

1 clove garlic

For the sauce

1 tbsp olive oil

1 onion chopped

1 tomato chopped

Sliced chorizo torn into pieces

1. Grind all ingredients for the pesto together in a blender.  (If you want to preserve the pesto and retain its green colour just pour a little olive oil so that the top is covered and refrigerate.)

2. In a pan, pour 1 tbsp olive oil.  Add the chopped onion and saute until translucent.  Add the chopped tomato and the chorizo and cook until tomatoes are soft.  Then add the pesto sauce and cook for about 2 - 3 minutes.  Don't cook any longer as the pesto will lose its lovely green colour and goodness.

3. Pour the sauce over your cooked spaghetti (or any pasta that you are using).  Dish it up and top with a a bit of grated grana pradano or parmesan cheese. 

A very yummy meal and didn't take long to make at all! For a veggie option, you can leave out the chorizo and use whatever veggies you have knocking about! 

Enjoy! :)