Creamy Chorizo and Red Pesto Pasta with Zucchini & Parmesan

Place a pot of water on the stove and bring to the boil for cooking pasta. Dice or slice chorizo. Peel and finely chop garlic. Cut zucchini in half, length ways and slice in half cm slices.

Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 10-12 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

Heat a large frypan over medium-high heat, add a drizzle of oil and fry chorizo for 2-3 minutes until golden. Add garlic and zucchini and continue cooking for a few minutes until zucchini starts to colour and soften.

Add Italian herbs, tomato paste and sundried tomato pesto and cook, stirring often for a few minutes.

Add the thickened cream to the sauce and stir to combine. Add the cooked, drained pasta and stir gently but well. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add the baby spinach at the last minute and stir through until it just wilts, with ¹⁄₂ the parmesan. Check seasoning and add salt and pepper as needed. Divide pasta between bowls, garnish with remaining parmesan and dig in!

Place a pot of water on the stove and bring to the boil for cooking pasta. Dice or slice chorizo. Peel and finely chop garlic. Cut zucchini in half, length ways and slice in half cm slices.

Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 10-12 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

Heat a large frypan over medium-high heat, add a drizzle of oil and fry chorizo for 2-3 minutes until golden. Add garlic and zucchini and continue cooking for a few minutes until zucchini starts to colour and soften.

Add Italian herbs, tomato paste and sundried tomato pesto and cook, stirring often for a few minutes.

Add the thickened cream to the sauce and stir to combine. Add the cooked, drained pasta and stir gently but well. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add the baby spinach at the last minute and stir through until it just wilts, with ¹⁄₂ the parmesan. Check seasoning and add salt and pepper as needed. Divide pasta between bowls, garnish with remaining parmesan and dig in!

Place a pot of water on the stove and bring to the boil for cooking pasta. Dice or slice chorizo. Peel and finely chop garlic. Cut zucchini in half, length ways and slice in half cm slices.

Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 10-12 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

Heat a large frypan over medium-high heat, add a drizzle of oil and fry chorizo for 2-3 minutes until golden. Add garlic and zucchini and continue cooking for a few minutes until zucchini starts to colour and soften.

Add Italian herbs, tomato paste and sundried tomato pesto and cook, stirring often for a few minutes.

Add the thickened cream to the sauce and stir to combine. Add the cooked, drained pasta and stir gently but well. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add the baby spinach at the last minute and stir through until it just wilts, with ¹⁄₂ the parmesan. Check seasoning and add salt and pepper as needed. Divide pasta between bowls, garnish with remaining parmesan and dig in!

Place a pot of water on the stove and bring to the boil for cooking pasta. Dice or slice chorizo. Peel and finely chop garlic. Cut zucchini in half, length ways and slice in half cm slices.

Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 10-12 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

Heat a large frypan over medium-high heat, add a drizzle of oil and fry chorizo for 2-3 minutes until golden. Add garlic and zucchini and continue cooking for a few minutes until zucchini starts to colour and soften.

Add Italian herbs, tomato paste and sundried tomato pesto and cook, stirring often for a few minutes.

Add the thickened cream to the sauce and stir to combine. Add the cooked, drained pasta and stir gently but well. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add the baby spinach at the last minute and stir through until it just wilts, with ¹⁄₂ the parmesan. Check seasoning and add salt and pepper as needed. Divide pasta between bowls, garnish with remaining parmesan and dig in!

Place a pot of water on the stove and bring to the boil for cooking pasta. Dice or slice chorizo. Peel and finely chop garlic. Cut zucchini in half, length ways and slice in half cm slices.

Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 10-12 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

Heat a large frypan over medium-high heat, add a drizzle of oil and fry chorizo for 2-3 minutes until golden. Add garlic and zucchini and continue cooking for a few minutes until zucchini starts to colour and soften.

Add Italian herbs, tomato paste and sundried tomato pesto and cook, stirring often for a few minutes.

Add the thickened cream to the sauce and stir to combine. Add the cooked, drained pasta and stir gently but well. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add the baby spinach at the last minute and stir through until it just wilts, with ¹⁄₂ the parmesan. Check seasoning and add salt and pepper as needed. Divide pasta between bowls, garnish with remaining parmesan and dig in!

Place a pot of water on the stove and bring to the boil for cooking pasta. Dice or slice chorizo. Peel and finely chop garlic. Cut zucchini in half, length ways and slice in half cm slices.

Add a big pinch of salt to the rapidly boiling water. Add the pasta and cook for 10-12 minutes or until "al dente" or cooked to your liking. Save a cup of pasta cooking water and drain the pasta.

Heat a large frypan over medium-high heat, add a drizzle of oil and fry chorizo for 2-3 minutes until golden. Add garlic and zucchini and continue cooking for a few minutes until zucchini starts to colour and soften.

Add Italian herbs, tomato paste and sundried tomato pesto and cook, stirring often for a few minutes.

Add the thickened cream to the sauce and stir to combine. Add the cooked, drained pasta and stir gently but well. Add some pasta water, a few spoonfuls at a time, until sauce reaches your preferred consistency.

Add the baby spinach at the last minute and stir through until it just wilts, with ¹⁄₂ the parmesan. Check seasoning and add salt and pepper as needed. Divide pasta between bowls, garnish with remaining parmesan and dig in!