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Broccoli Pesto & Chorizo Penne

SERVES: 4 - 6

TOTAL TIME: 40 MINUTES

  • 400 g penne pasta

  • 250 g chorizo sausages, finely diced

  • Grated parmesan, to serve


Broccoli Pesto:

  • 400 g broccoli, trimmed and cut into small florets

  • ⅓ cup pine nuts

  • 1 garlic clove, crushed

  • 2 tbsp lemon juice

  • ⅔ cup light flavoured extra virgin olive oil

  • ½ cup finely grated parmesan

  1. To make broccoli pesto, place broccoli, pine nuts, garlic and lemon juice into a food processor. Process until evenly chopped. Season with salt and pepper. Gradually add the oil, processing until finely chopped. Set aside.

  2. Cook penne in a large saucepan of salted water, following packet directions.

  3. While pasta is cooking, fry off the chorizo in a small frying pan over medium heat until crispy at the edges.

  4. Drain penne, reserving ⅓ cup of the cooking water. Return penne to the pan. Add cooking water and broccoli pesto. Toss over low heat until well combined. Toss through chorizo. Spoon into serving bowls. Sprinkle with extra parmesan and serve.

Recipe courtesy of Sydney Markets.

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