Spiced Filini Pasta with Chorizo
1 cup coarse fresh breadcrumbs
1 250g, skinned and sliced
180g jar, drained
1 ½ Tbsp, drained
Sea salt and freshly ground black pepper
Add half of the EVO into a saucepan over a medium heat. Combine paprika and breadcrumbs and gently fry until crunchy. Set aside. Cook the filini in a large pot of salted boiling water for 4 minutes until al dente. Drain and set aside.
Heat the remaining EVO in a large saucepan over a medium heat, add chorizo and sauté until lightly browned. Drain off excess fat and add olives and capers. Toss together and cook for a further 3 minutes. Add cooked filini, pesto, salt and pepper to the pan and toss to combine.
To serve, scatter breadcrumbs over the top of the pasta. Add rocket leaves if desired.
Available in store only$16.00 $12.80250g
Available in store only
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