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.

Tip! You can grate the zucchini if you'd like to smuggle the veggies.

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 mugful of pasta cooking water and drain the pasta.

Tip! Take the pasta off just before it is cooked through. You will finish cooking it in the sauce.

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 red pesto and cook, stirring often for a few minutes.

While the pasta is cooking, add the cream to the sauce and stir to combine. Add the cooked pasta and stir gently but well. Add some pasta water - a few spoonfuls at a time - until sauce reaches your preferred consistency.

Add the spinach at the last minute and stir through with ¹⁄₂ the parmesan until it just wilts. 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.

Tip! You can grate the zucchini if you'd like to smuggle the veggies.

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 mugful of pasta cooking water and drain the pasta.

Tip! Take the pasta off just before it is cooked through. You will finish cooking it in the sauce.

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 red pesto and cook, stirring often for a few minutes.

While the pasta is cooking, add the cream to the sauce and stir to combine. Add the cooked pasta and stir gently but well. Add some pasta water - a few spoonfuls at a time - until sauce reaches your preferred consistency.

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