This quick, vibrant dish is perfect for weeknight dinners or a relaxed brunch with friends and family. Rustichella garganelli is made with six eggs per kilo of durum wheat flour — more than most brands — giving it a delicate texture and rich golden hue. Tossed with smoky chorizo, fragrant pesto, peppery rocket, and sweet sun-dried tomatoes, it’s a flavour-packed meal that comes together with ease.
Serves 2-3
1 Tbsp Pons traditional extra virgin olive oil
½ Estrella de Castilla Iberian spicy chorizo, sliced into 2mm rounds
250g Rustichella egg garganelli
½ jar Sabato pesto alla genovese
2 Tbsp Sabato semi-dried cherry tomatoes
2 generous handfuls of rocket
100g Parmigiano Reggiano, shaved
Cook the garganelli pasta in salted boiling water for 8 minutes, or until al dente. Drain and return the pasta to the pot.
Meanwhile, heat the olive oil in a large frying pan over low to medium heat. Add the chorizo to the pan and cook for approximately 9 minutes, allowing them to brown and oil to render.
Add the pesto to the warm pasta, tossing immediately to prevent sticking and ensuring an even coating. Stir in the chorizo, along with the rendered oil from the pan.
Gently fold in the semi-dried tomatoes, fresh rocket, and freshly shaved Parmigiano Reggiano. Season with salt and pepper to taste.
Serve immediately and enjoy with a glass of Domain Deslodges Touraine Sauvignon.
