Squid & Fiery Chilli Pesto Pasta
Squid and sausage is just a classic combination. This recipe uses a jar of Sacla' Fiery Chilli Pesto, to create a traditional favourite in no time at all. Don't forget the fennel – it gives everything a lovely lift.
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Cook Time
40 mins
Serves
4
Ingredients
- 400g fresh or frozen prepared squid (cut into rings and tentacles)
- 1 tbsp. olive oil
- Salt & black pepper to taste
- 400g linguine
- 1/2 jar Sacla' Fiery Chilli Pesto
- Fennel fronds for topping
Recipe products
How to make the recipe
Step 1
Heat the griddle pan. Toss the squid with olive oil and cook for a couple of minutes on each side until it begins to char. Remove and set aside. You may need to do this step in batches
Step 2
Add pasta to a pan of boiling, salted water and cook as per pack instructions. Drain and return the pasta to a pan with a little of the cooking water
Step 3
Stir through the Fiery Chilli Pesto and cooked squid into the pasta
Step 4
Transfer to a serving dish and top with fennel
