Fresh Fettucine & Chorizo Roast Cherry Tomato Sauce

• Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. • Cook panko breadcrumbs (see ingredients) and slivered almonds, stirring, until golden brown,2-3 minutes. • Add the lemon zest, 1/2 the garlic and 1/2 the parsley and cook until fragrant, 1-2 minutes. • Transfer to a bowl. Season, then set aside.

• 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 light cooking cream, a pinch of chilli flakes (if using) and chicken-style stock powder. 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 (2 tbs for 2 people / 4 tbs for 4 people), then drain pasta and return to saucepan. Add a small drizzle of olive oil to prevent pasta from sticking.

• To the frying pan with the cream sauce, add pasta and roasted tomatoes, gently tossing to coat. • In a medium bowl, combine salad leaves and pear. Add grated Parmesan cheese and a drizzle of balsamic glaze and toss to combine.

TIP: If the sauce looks too thick, add a splash of the reserved pasta water to loosen.