Chorizo & Cherry Tomato Fusilli with Red Pesto & Crumbly Cheese
Quick Prep | Ready in 15 | Serves 2
Got 15 quick minutes to give this lunch idea a go? Whip up a pasta salad like no other, filled to the brim with mildly spiced Olive Oil chunks of chorizo, a burst of sweetness from the fresh cherry tomatoes and a rich red pesto stirred through to bring it all together. Top it off with some crumbly cheese and go for gold!
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Ingredients
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
1 packet
Mild Chorizo
1 punnet
cherry tomatoes
1 packet
red pesto
(Contains Milk, Tree Nuts; )
1 bag
baby spinach leaves
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
Boil a kettle of water. Add the boiling water to a medium saucepan. Cook the fusilli in the boiling water until ‘al dente’, 11 minutes. Drain and return to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the fusilli is cooking, roughly chop the chorizo. Heat drizzle of olive oil in a large frying pan over high heat. Cook the chorizo, tossing, until golden, 4-6 minutes.
While the chorizo is cooking, halve the cherry tomatoes.
When you're ready to pack lunch, stir the red pesto, chorizo, cherry tomatoes and baby spinach leaves through the cooked fusilli. Season to taste. Divide the pasta between two microwave-safe containers. Refrigerate. At lunchtime, heat in the microwave until piping hot, 2-3 minutes. Crumble with the cheese to serve.