I'm back with Pea Pesto Linguine With Chorizo and Squid

I'm back!

I have so much to tell you and three memory cards full of pics from my time away - but far out guys, getting back into real life after a big holiday is hard!

Let's not even discuss jet lag, or unpacking or checking a month's worth of emails at work - it's enough to make me want to go on a 14 hour flight again (no, not really).

Let's discuss the fact that I came back with a renewed appreciation for my home city of Sydney. I loved visiting North and South Carolina, it was a beautiful part of the world and the people there were beyond friendly. Boston blew me away with history and lobster rolls and New York was...both insane and amazing and I am not nearly done with that place.

But returning home to Spring in Sydney made me a little misty eyed. The air is warmer and sweeter, the noodle markets are in full swing, daylight savings is here and it is time to spend more time outside. I came home at a very good time - it helped with my post holiday blues, really.

Something else that helped me with the post holiday blues is this dish which I made (and photographed) for the first time just before I went away. When I got back I felt inspired to make it again - only this time I made it with prawns instead of squid which was much easier and just as tasty. The squid you see below is not be the most beautifully styled squid and I remember at the time being incredibly frustrated at the fact that it wouldn't curl up. I don't know why it didn't, maybe it was too thick or too big - whatever - life is too short to worry about weird shaped squid that doesn't curl. 

Life is also too short not to use a really good olive oil in the pesto, the fruitier the better. I was sent a lovely bottle of organic EVOO from Greekalicious which was vibrant and fragrant and went perfectly with the sweetness of the peas. 
This pesto would be perfect as a dip or on bruschetta - it is my go-to Springtime easy meal enhancer. Can I suggest you also eat this outside with your shoes off on a patch of grass?  Trust me, this dish will make you want to do just that. 

Over the coming weeks I will show you what I got up to on my trip - my mind is brimming with inspiration for recipes and I cannot wait to share them with you. I also want to thank the talented people who looked after my blog while I was away:

David from Cocoa and Lavender

John from He Needs Food

SarahKate from Mi Casa - Su Casa

Shez from Onebitemore

You guys were and continue to be awesome. Thank you, thank you, thank you.

Many thanks to Cardinal Spin for sending me the Greekalicious Extra Virgin Olive Oil. If you are keen to try it out, head over to www.greekalicious.com.au. They also make a killer balsamic and red wine vinegar too!

Pea Pesto Linguine With Chorizo and Squid
For the Pea Pesto
2 cups frozen peas, steamed until just done
1/4 cup of good extra virgin olive oil
1/2 cup grated parmesan cheese
1 clove garlic, roughly chopped
1/4 cup of toasted pinenuts
Salt and pepper to taste

To make the pea pesto: add all the ingredients to a food processor and blend until you have your desired texture. Mine was on the smooth side but still a little chunky. Set aside.

For the rest
Juice of 1/2 lemon
1/2 packet of linguine or fettuccine pasta
1 large squid hood* - cleaned, scored and cut into 5 cm pieces
1 chorizo sausage - skin removed and sliced into 0.5cm diagonal pieces

Cook your pasta according to the packet instructions until al dente, reserve about 1/2 a cup of the pasta water before draining.

While your pasta is cooking, add some oil to a pan and cook the chorizo on both sides until it crisps up and releases its oils. Set aside to drain on some paper towel. Add the squid to the same pan and cook for no more than 1 minute on each side. De-glaze the pan with the lemon juice and remove from the heat.

Add the pesto to the pasta along with the reserved pasta water (this will help the pesto to coat the pasta). Divide into bowls and top with the chorizo and squid. Drizzle with a little extra virgin olive oil and season to taste.

* note: instead of squid, try prawns!