First posted: Jan 29, 2016

Courgetti with Pea and Mint Pesto, Chilli Calamari and Chorizo



Cooks in:        Serves:4

  • 400g courgette (or regular linguini)
  • 6 Tbsp olive oil
  • 3-4 Tbsp coriander pesto
  • Squeeze of fresh lemon juice
  • 150g chorizo, cut into cubes
  • 500g fresh calamari rings
  • ½ - 1 tsp dried chilli flakes
  • salt and freshly ground black pepper
  • Handful fresh coriander
For the Coriander Pesto
  • 50g fresh coriander, rinsed and thicker stalks removed
  • 2 Tbsp pine nuts or raw almonds, roughly chopped
  • 3 Tbsp olive oil juice of 1 lemon
  • 1 clove garlic, chopped
  • 1/2 tsp sugar
  • 1/2 green chilli, de-seeded (optional)

What to do

1. Cook the pasta according to the packet instructions, drain and set aside.

2. Meanwhile, blitz together the pesto ingredients, check for seasoning, loosen with a little olive oil or hot water if necessary.
and set aside.

3. Rinse the calamari rings, drain in a colander and set aside on a plate lined with paper towel or a clean dish cloth to dry off. The drier the squid, the crispier the end result. Season with the chilli flakes and a generous pinch each of salt and pepper.

4. Heat a large frying pan over medium-high heat and fry the chorizo for 3–4 minutes or until lightly golden and crispy. You shouldn't need oil as the chorizo will release it's own oils into the pan. Add in the calamari and cook over high heat for another 3-4 minutes.

5. Turn off the heat, add in the courgetti and pesto, toss together until everything is well coated and the courgetti have just cooked through. Serve immediately in warmed bowls drizzled with extra lemon juice, olive oil and garnished with the fresh coriander.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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