Fusilli with Tomato Pesto, Chorizo and Rosemary Recipe
This Fusilli pasta was created by Rachel Allen, using Sacla' Tomato Pesto, Chorizo, & Rosemary. It's easy & impressive.
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Cooking tools:
- Pot
- Skillet
- Stove
- Colander
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 400g Fusilli pasta
- 150g chorizo, skinned and cut into 1cm cubes
- 1 tbsp. olive oil
- 200ml double cream
- ½ jar Sacla’ Sun-Dried Tomato Pesto
- 1 tbsp. fresh rosemary, finely chopped
- 25g Parmesan, finely grated plus extra for sprinkling
- Salt & pepper to taste
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