Give pasta night a gourmet touch with this Chorizo, prawn and pesto penne recipe. It’s fast, fresh and sure to impress your family.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
250g penne
2 tbs olive oil
260g Coles Australian Raw Prawns, peeled leaving tails intact, deveined
400g chorizo sausage, sliced
⅓ cup (90g) basil pesto
⅓ cup (50g) sliced black olives
180g cherry bocconcini, coarsely torn
1 long red chilli, chopped (optional)
Flat-leaf parsley leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the penne in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.
Step 2
Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the prawns for 2 mins each side or until prawns curl and change colour. Transfer to a plate. Add the chorizo to the pan and cook, stirring, for 3 mins or until golden brown. Remove from heat.
Step 3
Return the prawns to the pan with the penne, pesto, olive, bocconcini and chilli, if using. Season and toss to combine. Sprinkle with parsley and serve immediately.
