Low Carb Potato, Chorizo, Kale & Red Pesto Pasta

20
4
Easy

Go simple and delicious for tonight’s dinner. Super-fast and easy to make, this tasty pasta dish will keep you feeling healthy and full. And if there are any leftovers, lunch for the next day is sorted.

Ingredients

400g Mitolo Low Carb potatoes, peeled and cut into small cubes
250g short pasta, such as cavatelli or penne
1 chorizo sausage, sliced
2 cups chopped kale
FOR PESTO
1 cup semi dried tomatoes
2 garlic cloves
1/3 cup roasted almonds
1/3 cup grated parmesan
1/3 olive oil

Method

STEP 1

Place all the pesto ingredients except for the olive oil in a food processor and pulse to form a rough paste. Drizzle in the oil with the motor running. Place the pesto in a small bowl and set aside.

STEP 2

Bring a large saucepan of salted water to the boil. Add pasta and potatoes and cook until potatoes are tender and pasta is al dente, about 10 minutes. Drain, reserving a little of the cooking water.

STEP 3

Meanwhile, heat a large frypan over med/ high heat, add the chorizo and fry until browned and the oils have released.

STEP 4

Add the kale and sauté until wilted.

STEP 5

Add the potatoes, pasta and pesto and toss well to combine, adding a little cooking water to loosen the sauce if required.