Linguine with chorizo and pesto (birthday noodles for Speedy)
It’s Speedy’s birthday today. I’d have prepared a more special meal but, last Sunday, I caught a flu-like bug and I still feel a bit woozy. Still, I wanted to cook birthday noodles for him. It’s an Asian thing. Long noodles equals long life and a noodle dish on a birthday is like a wish that the celebrant enjoys a long life. All the diners must partake of the noodle dish; otherwise, it’s like depriving the birthday celebrant of good wishes for a long life.
I’m not a superstitious person but Speedy grew up with that tradition and… what’s the harm, anyway? Besides, I love noodles. In fact, I love noodles more than Speedy does. But he loves his meat so I chose the tastiest meat in the freezer to go with the pasta. If I were to attach a significance to every component of this pasta dish, I’d say that the noodles are for long life, the greens and olive oil are for health, the garlic in the pesto is for spice of life, and the chorizo is for happiness — because, yes, meat makes Speedy happy.
It didn’t take a lot of work cooking this linguine with chorizo and pesto. I made a lot of pesto (recipe and another recipe) over the weekend per Alex’s request so it was just a matter of boiling the pasta, slicing the chorizo then tossing everything together.
- ½ c. of thinly sliced chorizo (Bilbao or Iberico are recommended)
- enough linguine (or your preferred pasta shape) for two, cooked in salted water
- 3 to 4 tbsps. of pesto
- grated cheese, to serve
- Throw the sliced chorizo into a hot pan and cook until fat is rendered.
- Add the pasta and toss to coat each strand with the chorizo fat.
- Add the pesto and toss until evenly blended and everything is heated through.
- Serve with grated cheese.