Spaghetti with Kale Pesto and Chorizo

How to prepare spaghetti with kale pesto and chorizo

For the pesto

• Toast the pine nuts in a warm, dry frying pan set over a medium heat.
• Tip into a food processor or blender and add the kale, Parmesan, and seasoning. Pulse until finely chopped.
• Add the olive oil in four additions, pulsing in between, until a thick pesto comes together.

For the spaghetti

• Cook the spaghetti in a large saucepan of salted, boiling water until 'al dente, ' 7-8 minutes.
• Meanwhile, heat the olive oil in a large saute pan set over a moderate heat until hot.
• Add the chorizo and fry for 3-4 minutes until golden and crisp.
• Add the cherry tomatoes and continue to cook for 2-3 minutes.
• Drain the spaghetti, reserving at least 1 cup of the starchy cooking liquid.
• Add the spaghetti to the chorizo and tomatoes, tossing well to coat.
• Add some of the starchy cooking liquid and half of the pesto, cooking over a medium heat, tossing and shaking until the spaghetti are glossy and well-coated.
• Add more water, pesto and/or seasoning as needed.
• Lift into bowls and top with grated Parmesan before serving with any remaining pesto on the side.