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Serves
US | Metric
Ingredients
For the Green Sauce
  • 30 g Fresh Basil
  • 30 g Fresh Parsley
  • Handful of Blanched Kale
  • 4 Garlic Cloves
  • 4 tbsps Olive Oil
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • 2 tsps Salt
  • 1 tsp Black Pepper
  • 50 g Pine Nuts
For the Pasta
  • 500 g Orzo Pasta
  • 1 Ring of Chorizo, cubed
  • 240 g Raw Prawns
  • ½ White Onion, finely diced
  • 2 Garlic Cloves, peeled and thinly sliced
  • Pecorino Cheese, for grating
  • Extra Virgin Olive Oil, for drizzling
  • Handful of Basil leaves, for garnish
  • Ball of Burrata
Green Pasta with Chorizo & Prawns Green Pasta with Chorizo & Prawns

Green Pasta with Chorizo & Prawns

This green sauce is a game changer! Perfect tossed through pasta, potatoes, as a salad dressings etc it’s just such a versatile go to when you’re strapped for time! I make a big batch of this to freeze for future cooks.

Prep 15 minutes
Total 30 minutes
  1. In a blender, add all of the ingredients for the sauce and blitz until a smooth, vibrant sauce. Set aside for later. (This will make more sauce than you need for the pasta so you can keep some in the fridge or freeze for future cook ups!)
  2. Set a pan of salted water on to boil, when on a rolling boil, add in the pasta and cook until al dente. Drain but retain a good mug full of the pasta water.
  3. Set a wide pan on a medium heat with a glug of olive oil, add in the diced onions and chorizo and cook until the onions have softened and the oils are released from the chorizo.
  4. Add in the sliced garlic and continue to cook for a few minutes until fragrant.
  5. Add in around half of the green sauce you blitzed earlier; you can less or more, it really depends on how saucy you want your pasta to be! Stir into the chorizo garlic and onions then tip in the cooked orzo.
  6. Continue to stir so all of that sauce is heating up and begins coating the pasta. At this stage add in the prawns, a good couple of splashes of the pasta water and a generous grating of pecorino.
  7. Stir again and turn the heat down to low. Continue to cook with the lid off for another 6mins until the prawns turn pink.
  8. Turn the heat off and let the pan rest for 5mins before serving. Top with the ball of Burrata, drizzle over the extra Virgin Olive Oil and garnish with a scattering of basil leaves.
  9. I like to take the whole pan to the table and let everyone watch as you cut into that oozy burrata!
Green Pasta with Chorizo & Prawns Green Pasta with Chorizo & Prawns

Green Pasta with Chorizo & Prawns

This green sauce is a game changer! Perfect tossed through pasta, potatoes, as a salad dressings etc it’s just such a versatile go to when you’re strapped for time! I make a big batch of this to freeze for future cooks.

favorite
print
like
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the Green Sauce
  • 30 g Fresh Basil
  • 30 g Fresh Parsley
  • Handful of Blanched Kale
  • 4 Garlic Cloves
  • 4 tbsps Olive Oil
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • 2 tsps Salt
  • 1 tsp Black Pepper
  • 50 g Pine Nuts
For the Pasta
  • 500 g Orzo Pasta
  • 1 Ring of Chorizo, cubed
  • 240 g Raw Prawns
  • ½ White Onion, finely diced
  • 2 Garlic Cloves, peeled and thinly sliced
  • Pecorino Cheese, for grating
  • Extra Virgin Olive Oil, for drizzling
  • Handful of Basil leaves, for garnish
  • Ball of Burrata

  1. In a blender, add all of the ingredients for the sauce and blitz until a smooth, vibrant sauce. Set aside for later. (This will make more sauce than you need for the pasta so you can keep some in the fridge or freeze for future cook ups!)
  2. Set a pan of salted water on to boil, when on a rolling boil, add in the pasta and cook until al dente. Drain but retain a good mug full of the pasta water.
  3. Set a wide pan on a medium heat with a glug of olive oil, add in the diced onions and chorizo and cook until the onions have softened and the oils are released from the chorizo.
  4. Add in the sliced garlic and continue to cook for a few minutes until fragrant.
  5. Add in around half of the green sauce you blitzed earlier; you can less or more, it really depends on how saucy you want your pasta to be! Stir into the chorizo garlic and onions then tip in the cooked orzo.
  6. Continue to stir so all of that sauce is heating up and begins coating the pasta. At this stage add in the prawns, a good couple of splashes of the pasta water and a generous grating of pecorino.
  7. Stir again and turn the heat down to low. Continue to cook with the lid off for another 6mins until the prawns turn pink.
  8. Turn the heat off and let the pan rest for 5mins before serving. Top with the ball of Burrata, drizzle over the extra Virgin Olive Oil and garnish with a scattering of basil leaves.
  9. I like to take the whole pan to the table and let everyone watch as you cut into that oozy burrata!