Red Pesto & Chorizo Spaghetti

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water for the sauce (1/4 cup for 2 people / 1/2 cup for 4 people). Drain the pasta and return to the saucepan.

TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.

While the pasta is cooking, heat a generous drizzle of olive oil over a medium-high heat in a large frying pan. Add the panko breadcrumbs (see ingredients list) and cook, stirring until golden, 2-3 minutes. Remove the pan from the heat and stir through the lemon zest. Season to taste with salt and pepper. Transfer to a small bowl and set aside.

Return the frying pan to a high heat with a drizzle of olive oil. Add the chorizo and cook until starting to brown, 4-5 minutes. Add the onion and zucchini and cook until softened, 4-5 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Reduce the heat to medium-high. Add the passata, reserved pasta water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Cook until slightly thickened, 2-3 minutes.

Remove the pan from the heat and add the spaghetti and red pesto. Toss to combine. Thinly slice the pear (see ingredients list). In a medium bowl, combine the mixed salad leaves, pear, balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper.