Arugula Basil Pesto Spaghetti with Prawns, Calamari, and Chorizo

A fresh and delicious dinner that is quick to prepare and very satisfying. I cook this dish in a heavy-bottomed non-stick frying pan that is deep enough to accommodate all the ingredients. You can prepare the pesto in advance to save time. Everything else comes together in the time it takes to cook up a pot of pasta.

This recipe makes 2 generous helpings. It is also a great dish for a big group of people if you increase the quantities.

Ingredients

2 fresh chorizo sausages or smoked chorizo, cut into thick slices

8-10 large prawns, peeled, deveined and cut in half

6-8 large calamari tubes, cut into thick slices

1/2 cup diced Pancetta (optional)

2 scallions, coarsely chopped

2 cups baby arugula

1 cup fresh basil leaves

1 Tbsp fresh lemon juice

1/3 cup grated Parmesan cheese

1 Tbsp cream cheese or cottage cheese

2 Tbsp Olive oil

Spaghetti or pasta of your choice

Salt and pepper

Pinch of red pepper flakes (optional)

Method

1. Heat the oil in the pan over a medium-high heat, add the chorizo pieces and pancetta and fry, turning often, until golden brown. Remove and set aside on a plate, leaving the oil from the chorizo and pancetta in the pan.

2. Cook the pasta per pkg. directions.

3. While the pasta is cooking, in a food processor, pulse the scallions, lemon juice and arugula to chop finely.

4. Add the basil leaves, grated Parmesan and cream/cottage cheese and pulse to chop the basil.

5. Scrape down the sides, add olive oil and puree until smooth.

6. Fry the prawns and calamari pieces in the pan for 1 minute until lightly golden. Add the chorizo and pancetta back to the pan and stir to combine.

7. Drain the pasta (retaining a little of the water to create a smooth sauce).

8. Toss the pasta with the pesto to coat, then add to the pan.

9. Add a few Tbsp of the reserved pasta water to the pan and stir to incorporate the protein and the pesto. Add a light sprinkling of red pepper flakes if desired.

10. Season to taste and serve hot.

In the Glass

As this dish combines fresh lemon flavors from the pesto with a slight spice from the chorizo, a crisp and hearty white wine makes the perfect accompaniment. We enjoyed a Raeburn Chardonnay with this meal.