Pasta with chorizo and sweet pointed pepper


Preparation 25 minutes
  • Cook the pasta, roast the pine nuts and cut the vegetables
  • Cut the chorizo in slices and put them in the frying pan and fry it without oil or butter
  • Take the chorizo out the frying pan and put the pieces onion in it
  • Add the sweet pointed pepper, the red pesto and the sundried tomatoes in the frying pan
  • Fry for a few minutes on middle-high heat
  • Add the fried chorizo and the cooked pasta, fry this for 5 minutes
  • Add the sliced endive and squeeze the lemon above the frying pan
  • Serve on pasta dishes and garnish it with parmesan cheese and pine nuts and some basil


  • If you like spicy, you can try the Arrabiata pesto instead of normal pesto