Low Carb Potato, Chorizo, Kale & Red Pesto Pasta

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.

STEP 6

Serve with extra grated parmesan on the side.