Warm chorizo pesto pasta

Name: Warm chorizo pesto pasta
Cook time: 20 min
Yield: 4

with rocket and Parmesan

Ready in around 20 mins

RECIPE FACT:

It is believed that chorizo has been around since Roman times!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Bring a pot of salted water to the boil.
1.TO COOK THE GF PASTA:

Bring a large pot of salted water to the boil. When the water is boiling add the GF Fusilli and cook for 9 mins. Drain into a colander and drizzle with olive oil to avoid the pasta sticking. Add to a serving dish.
2. TO PREPARE AND COOK THE CHORIZO AND VEGETABLES:

Cut the cherry tomatoes in half and set aside until needed. Remove the chorizo from its packaging and cut into 1 cm cubes. Top and tail the courgette then cut in half through the middle then cut into 1cm cubes. Heat a drizzle of olive oil in a nonstick frying pan over a medium heat. When the pan is hot add the diced pumpkin and cook for 4 mins stirring often. Increase the heat to medium high and add the courgette and chorizo and cook for a further 4 mins.
3. TO FINISH THE PESTO PASTA SALAD:

Add the veggies and chorizo to the gf pasta along with the pesto and cherry tomatoes. Season with salt and pepper to taste and toss to combine.
TO SERVE:

Divide the pesto pasta salad between bowls. Top with a dollop of garlic & lemon aioli and shaved parmesan and rocket leaves.