Weekends are hit and miss food-wise in our house. Depending on social lives, the children’s obviously as I don’t seem to have one, dinners are either a big production or some thing thrown together out of what’s left in the fridge.
Like a lot of the best recipes this one came about from a Saturday night fridge clear out. The children had already eaten so this was a grown ups only dinner. I usually use the Tesco Finest Chorizo as the children prefer it and it’s milder than most, but for this dinner I used an Irish made Chorizo from West Cork.
I usually have a bag of prawns in the freezer and they are great for a last minute dinner as they defrost so quickly.
This dish took all of 15 minutes to make and was plate-lickingly good!
1 Chorizo Ring, cut into cubes
4/5 leaves of kale, leaf torn from the centre stalk
10/12 cherry tomatoes, halved
1 tablespoon of pesto
A large handful of prawns
250 ml of cream
Some flavoured butter ( garlic and chilli was what I used) optional
Cook the linguine acording to packet instructions.
Meanwhile place your Chorizo in a cold pan and turn on the heat, as the pan warms up the Chorizo will release its lovely oils before crisping up. After a few minutes add your cherry tomatoes and kale and flavoured butter ( if using). When the tomatoes have softened and the kale has wilted add in the pesto and cream and allow the mixture to simmer for a minute or two, add in your prawns and when they are just cooked, a matter of 3/4 minutes turn off the heat. The pasta should now be cooked, drain it and reserve 2/3 tablespoons of the cooking water. Add the pasta to the pan, along with the reserved water and use two forks to combine. Serve with a generous twist of black pepper and some grated Parmesan cheese ( and a glass or two of a nice Rioja)