Natural Grocers Spicy Spanish Pesto Pasta Salad

While traditionally made with basil, pesto can be made with any leafy green! To infuse a bit of Spanish flair, we’ve replaced the basil with earthy chard and subbed raw pumpkin seeds for pine nuts. This makes for a darker and creamer pesto that balances out the spicy zip of chorizo in this fast and easy pasta salad.

  Natural Grocers Brand Organic Extra Virgin Olive Oil,, to coat pan
1 pound ground chorizo sausage, thawed if frozen
1 package Natural Grocers Brand Organic Gluten-Free Fusilli Pasta
1 1⁄2 cups seeded and chopped organic mini sweet peppers
1⁄2 cup organic roasted pepper slices, roughly chopped
2 cans cans Natural Grocers Brand Sliced Black Olives, drained
1 container organic feta cheese crumbles
Pesto sauce
1⁄3 cup Natural Grocers Brand Bulk Organic Raw Pumpkin Seeds
2 cloves organic garlic, peeled and roughly chopped
1⁄2 cup grated organic Parmesan cheese
1 bunch organic chard, destemmed
1⁄2 cup Natural Grocers Brand Organic Extra Virgin Olive Oil
1 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄2 teaspoon organic lime juice
Optional Toppings
  Grated Parmesan cheese
  Fresh lime zest

Instructions   

1. Heat a medium skillet over medium heat. Add olive oil, swirl to coat and add chorizo. Cook chorizo, breaking it up with a spoon as it cooks, for 10-12 minutes, or until fully cooked. Drain off excess oil, if needed, and let cool.

2. As chorizo cooks, heat water to boiling in a medium stock pot and add pasta. Cook according to directions on box. Drain the pasta and run cold water over it to cool.

3. While the pasta is cooking, combine the pumpkin seeds, garlic, and cheese in a food processor. Pulse until finely ground, about 1 minute. Add chard and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Stop and scrape sides as needed. Season with salt and lime juice.

4. Dump the chorizo, pasta, peppers, black olives, and feta into a large bowl and pour over the pesto. Toss well to fully coat the pasta in the pesto.

5. Can be served immediately or stored covered in the refrigerator until ready to eat. This pasta salad tastes great warm or cold. Add optional toppings if desired just before serving.

 

Beer and Wine Pairings

Beer Style: Farmhouse Saison

Grape Variety: Pinot Grigio

  • Ziobaffa Pinot Grigio