Chorizo Meatball Soup with Kale and Arugula-Pistachio Pesto | Sunbasket
Mildly spicy chorizo meatballs, hearty vegetables, and pasta all come together beautifully in this one-pot meal, topped with fresh arugula-pistachio pesto.
Ingredients
- ½ pound fresh loose chorizo (contains pork and spices)
- 1½ ounces roasted red peppers
- ½ cup cooked white beans
- 7 ounces Talluto’s fresh whole wheat spaghetti
- ½ cup organic mirepoix (onions - carrots - celery)
- ½ cup diced fire-roasted tomatoes
- 3 ounces organic shredded kale or other leafy greens
- Sunbasket arugula-pistachio pesto (EVOO - arugula - pistachios - Parmesan - garlic - honey - lemon juice - kosher salt - Aleppo chile flakes)
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