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  1. Boil pasta al dente.
  2. Lightly fry 1 sliced garlic clove in a little olive oil and (if you like) chuck in the chopped chorizo. Keep aside.
  3. Blend together 8 pieces of sun-dried tomatoes, pine nuts, walnuts, leftover garlic and virgin olive oil until it forms a thick sauce. Add in some water (for a lighter sauce) or cream (for a richer sauce).
  4. Add in salt and pepper, a little at a time, according to taste.
  5. Add the sauce to the lightly fried garlic/chorizo mix, stir over low heat until warm.
  6. Pour over the cooked pasta and mix lightly.
  7. Add the leftover torn sun-dried tomato pieces, basil leaves and the roasted pine nuts.
  8. Sprinkle some parmesan over.
  9. Enjoy!