Fresh Fettuccine & Creamy Chorizo Sauce

• Heat a large frying pan over a medium-high heat 
with a generous drizzle of olive oil.
• Cook panko breadcrumbs (see ingredients)
and half the garlic, sitrring until fragrant and 
golden brown, 2-3 minutes.
• Transfer panko mixture to a small bowl, then 
add half the parsley and flaked almonds. 
Season with salt and pepper and stir to 
combine. Set aside. 
Little cooks: Take the lead by combining the panko, 
parsley and almonds!

• Return frying pan to a medium-high heat with 
a small drizzle of olive oil. Cook chorizo until 
golden, 3-5 minutes.
• Add rosemary and remaining garlic and cook 
until fragrant 1-2 minutes.
• Reduce heat to medium. Add thickened cream 
(see ingredients), a pinch of chilli flakes (if 
using) and chicken stock. Simmer until slightly 
thickened, 1-3 minutes.
• Add the brown sugar and a squeeze of lemon 
juice. Stir through remaining parsley. Season 
to taste.

• While the chorizo is cooking, cook fettuccine in 
the saucepan of boiling water until ‘al dente’,
3 minutes.
• Reserve some pasta water (1/4 cup for 2 people / 
1/2 cup for 4 people), then drain pasta and return 
to saucepan. Add a small drizzle of olive oil to 
prevent pasta from sticking. 
TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.

• To the pan with the sauce, add cooked
fettuccine, tossing to coat. Season to taste.
• In a medium bowl, combine spinach & rocket 
mix (see ingredients), snacking tomatoes
and pear. 
• Add Parmesan cheese (see ingredients) and 
a drizzle of balsamic vinaigrette dressing and 
toss to combine.