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.

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2.

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

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3.

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

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4.

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

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5.

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

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6.

Then add the parsley and process it as well.

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7.

You get a beautifully coloured mix that smells great.

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8.

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

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9.

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

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10.

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

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11.

Start boiling the conchiglie in slightly salted water.

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12.

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

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13.

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

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Here is a video version of this recipe:

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