Halloumi & Chorizo Linguine

A winter warmer that earns its place in the regular rotation.
Smoky chorizo, crispy halloumi, a creamy pesto sauce with just enough heat, and it's on the table in roughly the time it takes to cook pasta.

Serves 4.
30 minutes.

INGREDIENTS
500g packet linguine (or other pasta) 3 tsp minced garlic
100g chorizo, diced 1 tbsp passata
180g halloumi, diced 3 tbsp red pesto
1 brown onion, diced 100mL thickened cream
2 tsp crispy chilli oil

* to serve (options): parsley, crispy chilli oil, additional chilli flakes, parmesan, crusty bread.

METHOD
Cook pasta to al dente in heavily salted water. Reserve about 100mL of pasta water before draining.

Fry chorizo in a large pan over medium-high heat until the oils release. Add halloumi and cook until crispy on the outside.
Remove both from the pan and set aside.

In the same pan, add onion and cook until softened. Add garlic, passata and red pesto; cook for a few minutes until fragrant.

Pour in cream and chilli oil (if using), then return the chorizo and halloumi to the pan.
Add the cooked pasta and toss to combine, loosening with pasta water until you reach the right consistency.

Season to taste, top with fresh parsley and serve immediately with any additional garnishes*.