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Low Carb Potato, Chorizo, Kale & Red Pesto Pasta

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

  • FOR PESTO

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.

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