Lemon Pesto Pasta

Serves 4-6

Ingredients:

1 lb pasta of your choice (I used penne)

1/3 cup lemon pesto

Garnish with:

5 oz chorizo cooked crispy

1 Tbsp capers sautéd in chorizo fat

Parmesan

Lemon zest & juice

Directions:

Bring a large pot of water to a boil and season generously with salt. This will be the foundation for seasoning the pasta from the inside out.

While the water is heating, prepare the chorizo. Add it to a skillet over medium heat and cook until crisp and the fat has rendered. Transfer the chorizo to a paper towel-lined plate to drain and reserve for finishing the dish.

Using the same pan, add the capers to the rendered chorizo fat and sauté for 3–4 minutes until they become slightly crisp and release their flavor. Remove the capers and add them to the plate with the chorizo.

Cook the pasta according to the package instructions until al dente. Before draining, reserve some of the pasta water in case you need to loosen the pesto sauce.

Return the pasta to the same pot it was cooked in and add the room-temperature pesto. Toss gently until the pasta is evenly coated. Using room-temperature pesto helps protect the fresh basil flavor and prevents the sauce from overheating, which can cause it to lose its vibrant color and become dull.

If needed, add a small amount of reserved pasta water to help loosen the sauce and create a silky consistency.

Plate the pasta and finish with the crispy chorizo, sautéed capers, freshly grated Parmesan cheese, and a generous touch of fresh lemon juice and zest.

Serve immediately and enjoy.