This delicious pasta recipe from Claire Joy Cooks pairs perfectly with Almost Zero’s Radiant Red.
Almost Zero Radiant Red
A smooth de-alcoholised red wine with delightful mulberry flavours that goes down a treat with pasta, burgers, and pizza.
Creamy Red Pepper Pesto Pasta with Fresh Lemon & Chorizo
Serves: 4
Ingredients
- Two large roasted red peppers (store-bought or homemade)
- ½ cup toasted ground almonds
- 2 garlic cloves
- ¼ cup freshly grated Parmesan
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ cup olive oil
- Salt & black pepper, to taste
- Juice of ½ a lemon
- 300g pasta (spaghetti or linguine)
- 1 cup cream
- ½ cup pasta water (reserved)
- Zest of one lemon
- ½ cup fresh basil leaves
- Freshly grated Parmesan, to serve
- 150g Spanish chorizo, diced
Method
- Make the Red Pepper Pesto: In a food processor, blend the roasted red peppers, almonds, garlic, parmesan, olive oil, smoked paprika, and red pepper flakes. Blend until smooth. Season with salt, black pepper, and lemon juice. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
- Make the Crispy Chorizo: Heat a pan over medium heat and add the diced chorizo. Cook for 3-4 minutes until crispy and golden, allowing it to release its oils. Transfer to a plate and set aside.
- Combine Everything: In the same pan with any remaining chorizo oil, stir in the red pepper pesto. Let it cook for 1 minute to develop flavours. Pour in the cream and mix well, creating a rich, velvety sauce. Add the cooked pasta and a splash of reserved pasta water, tossing everything together. Stir in the lemon zest.
- Serve & Garnish: Plate the pasta and top generously with the crispy chorizo. Sprinkle with extra Parmesan, basil, and a final drizzle of olive oil. Serve with a wedge of lemon for squeezing over the top.
Serving Tips & Variations
Make it vegetarian by skipping the chorizo and adding sautéed mushrooms or sun-dried tomatoes. For a nut-free version, swap almonds for sunflower seeds.
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