Boil the spaghettini according to packaging
In a large pan, fry the chorizo for +- 5 minutes, add
the tomatoes and continue frying until they start to burst.
Add the drained cooked pasta to the pan together with
the pesto and parmesan oil, use a pair on tongs to combine well.
parmesan oil if necessary. Season to taste and finish off with fresh basil.
This recipe appeared in Crush! Online.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.
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