Even the fussiest of eaters will love this super quick and tasty chorizo pasta. This dish combines the very best locally produced chorizo sausages with market fresh baby spinach, garlic and cherry tomatoes. All finished with shaved parmesan and lemon to taste.
20 minutes. Perfect for leftovers.
250g shell pasta
1 clove of garlic
100g baby spinach
8 cherry tomatoes
1/2 cup shaved parmesan
Fill a large pot 3/4 full of water and bring to a rapid boil with a tablespoon of salt. Once the water is boiling, add pasta stirring frequently for a minute and bring back to the boil. Cook for 13 minutes until al dente.
Prepare chorizo & veg
While the water is coming to the boil, dice the chorizo into 1cm pieces. Finely chop the garlic, halve the cherry tomatoes and roughly chop the baby spinach.
In a non-stick fry pan heat 1 tablespoon of olive oil on medium heat. Add chorizo and cook for 2 – 3 minutes until crisp, stirring occasionally. Then add garlic and cherry tomatoes, sauté for 2 minutes then add the spinach, season with salt and pepper and sauté for a further 1 minute until wilted. Remove the pan from the heat and toss through cooked pasta.
Place in bowls, drizzle with olive oil (optional), top with lemon and shaved parmesan. Season to taste.
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