Pasta with chorizo and pointed sweet pepper

Number of persons
4 persons

Preparation time
25 minutes

250gr chorizo
250gr sliced endive
300gr pasta
150gr sundried tomatoes
100gr pine nuts
1 pointed sweet pepper (sliced in pieces)
1 onion
1 lemon
Red pesto
Parmesan cheese

Our colleague Bram loves to cook. He gladly shares one of his recipes with you.


  1. Cook the pasta, roast the pine nuts and cut the vegetables
  2. Cut the chorizo in slices and put them in the wok and fry it without oil or butter
  3. Take the chorizo out the wok and put the pieces onion in it
  4. Add the pointed sweet pepper, the red pesto and the sundried tomatoes in the wok, fry for an a few minutes on middle-high head
  5. Add the fried chorizo and the pasta. Fry this for 5 minutes
  6. Add the sliced endive and squeeze the lemon above the wok
  7. Serve on pasta dishes and garnish it with parmesan cheese and pine nuts and some basil

If you like spicy, you can try the Arrabiata pesto instead of red pesto


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