Scallop and Chorizo Pasta with Homemade Spinach and Ricotta Pesto
All About Eats
All About Eats
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Ingredients

  • 100 g Spinach Leaves
  • Leaves from about 6 Stems of Fresh Basil
  • 50 g Toasted Pine Nuts
  • 2-3 Tablespoons Olive Oil
  • 3 Fat Cloves of Garlic, minced
  • 125 g Ricotta Cheese
  • Salt & Black Pepper, to taste.
  • Tablespoon of Pine Nuts
  • 100 g Chorizo, diced
  • 8 Scallops, corals removed (I’ve frozen mine to use at a later date!)
  • ½ Quantity of the Spinach and Ricotta Pesto (Above)
  • 250 g Cooked Pasta, to serve

Instructions

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