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