Courgetti with Pea and Mint Pesto, Chilli Calamari and Chorizo - Sarah Graham Food
Courgetti with Pea and Mint Pesto, Chilli Calamari and Chorizo Serves 4 | Preparation time 5 minutes | Cooking time 10–12 minutes WHAT YOU’LL NEED 400 g courget
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Cooking tools:
- Spiralizer
- Food processor
- Kitchen scale
- Citrus press
- Pot
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Paper towel
- Plate
- Kitchen towel
- Tongs
- Serving bowl
Ingredients
- 400g courgette (or regular linguini)
- 6 Tbsp olive oil
- 3-4 Tbsp coriander pesto
- Squeeze of fresh lemon juice
- 150g chorizo, cut into cubes
- 500g fresh calamari rings
- ½ - 1 tsp dried chilli flakes
- salt
- freshly ground black pepper
- Handful fresh coriander
- 50g fresh coriander, rinsed and thicker stalks removed
- 2 Tbsp pine nuts or raw almonds, roughly chopped
- 3 Tbsp olive oil juice of 1 lemon
- 1 clove garlic, chopped
- 1/2 tsp sugar
- 1/2 green chilli, de-seeded (optional)
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