I love Spanish cold meats like the irresistible chorizo and the super-famous jamon. Yet, however great they may taste cold, it’s the cooking that really sets them apart.

Combine them with a great red-pepper and parsley pesto and you have a taste that carries you instantly to the Mediterranean coasts and the midlands of Spain.

Laziness Factor: 3

[where 0 is pronouncing “Si” in Spanish and 4 is pronouncing “efervescente” with your mouth full]

Ingredients for 5-6 servings:

– 500g conchiglie

– 150g chorizo, lomo & jamon mix

– 6 red peppers

– 2 garlic cloves

– 30-50g parsley

– 2 tomatoes

– 50g almonds and/or pine nuts

– paprika and salt

 

 

1.

First of all, preheat the oven and bake the peppers at 240°C for 20 minutes.

 

2.

After the peppers have been roasted, peel and seed them.

 

3.

Put the almonds and/or the pine nuts in a food processor, as well the two garlic cloves.

 

4.

Grind them as much as you like -preferably for 5-10 seconds.

 

5.

Add and process the peppers too, just for some seconds.

 

6.

Then add the parsley and process it as well.

 

7.

You get a beautifully coloured mix that smells great.

 

8.

Cut all the pieces of the assortment of cold meat in half.

 

9.

Put the pieces in a pan with olive oil over high heat. Leave the jamon for a bit later.

 

10.

Dice the tomatoes and add them into the pan, along with the jamon and some paprika.

 

11.

Start boiling the conchiglie in slightly salted water.

 

12.

When the tomatoes seem to start melting, add the mix from the food processor.

 

13.

When the pasta is ready, add to the mix and stir. Serve with some brie or any cheese!

 

Here is a video version of this recipe:

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The recipe presented above is Spanish-style conchiglie with chorizo, lomo & jamon and it belongs to the Meat Pasta Recipes category.

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Truth be told, pasta has become popular as an ingredient of the Italian cuisine and it forms part of the Mediterranean diet. Pasta dishes can be ordered and devoured in various Italian restaurants all around the world.

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