Pasta with Chorizo, Lima beans and Pesto by Steven Dolby

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(Serves 3-4 people)

1/2 Medium onion (sliced)
100g Spanish chorizo (diced)
1 Large garlic clove (sliced)
1 Large heirloom tomato (large dice)
1 Tbsp olive oil
150g Canned lima beans
Lemon juice (to taste)
Linguine pasta (enough for 3-4 people)
50g Pesto
Fresh Italian flat-leaf parsley (small handful)
Fresh sweet basil (small handful)
80g Mozzarella cheese (shredded)
Salt and ground black pepper (to taste)


1. Place a pan on flame, heat olive oil, add onion, garlic and sweat for 5 minutes.

2. Add chorizo, cook for 2 minutes and then toss in lima beans. Stir in lemon juice.

3. In a pot of boiling water add salt, pasta and cook until al dente. Drain and add it to the pan with a touch of pasta water.

4. Add pesto and mix well.  Add fresh basil, parsley, tomato, and cheese. Place into the grill until melted and golden brown.


5. Serve hot and enjoy.



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