Chorizo, prawn and pesto penne

Chorizo, prawn and pesto penne

Ingredients

250 g penne

2 tbsp olive oil

260 g Australian raw prawns, peeled leaving tails intact, deveined

400 g chorizo sausage, sliced

90 g basil pesto

50 g sliced black olives

180 g cherry bocconcini, coarsely torn

1 long red chilli, chopped (optional)

Flat-leaf parsley leaves, to serve

Directions

Step 1

Cook the penne in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.

Step 2

Meanwhile, heat the oil in a large frying pan over medium-high heat. Cook the prawns for 2 mins each side or until prawns curl and change colour. Transfer to a plate. Add the chorizo to the pan and cook, stirring, for 3 mins or until golden brown. Remove from heat.

Step 3

Return the prawns to the pan with the penne, pesto, olive, bocconcini and chilli, if using. Season and toss to combine. Sprinkle with parsley and serve immediately With thanks to taste.com.au