Chorizo, Parsley and Lemon-Butter Fettuccine

Add the fettuccine (use suggested amount) to the boiling water and cook for 11 minutes, or until ‘al-dente’. TIP: 'Al dente' means the pasta is cooked through but still has a bite of firmness in the middle. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it! Drain, return to the saucepan and toss with a drizzle of olive oil to prevent sticking.

While the fettuccine is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chorizo and the brown onion and cook for 8 minutes, or until the onion has softened and the chorizo is golden. Add the crushed garlic and cook for 1 minute, or until fragrant. Add the baby spinach leaves and cook for 1-2 minutes, or until wilted.

While the chorizo and onion are cooking, finely chop the parsley leaves. Slice the lemon into wedges. Grate the Parmesan cheese.

Add the fettuccine, parsley and butter to the pan with the chorizo. Toss to coat the fettucine and then remove the pan from the heat. Season to taste with a pinch of salt and pepper and squeeze over the juice from a lemon wedge. TIP: Add as much or as little lemon juice as you like depending on your taste preference. TIP: Lemon can help to season and bring out the flavour in food the same way that salt does!