ZUCCHINI & PESTO MACARONI

SERVES 4-6 PREP 10 MINS COOK 20 MINS

◆ 2 cups macaroni pasta

◆ 1 cured chorizo, skin removed, finely chopped

◆ 250g punnet cherry tomatoes, halved

◆ 4 zucchini, thinly sliced PESTO

◆ 1 bunch basil, leaves picked,

¼ cup reserved

◆ 2 tbsp flaked almonds, toasted

◆ 2 tbsp lemon juice

◆ ½ tsp lemon zest

◆ ¼ cup olive oil

◆ ½ cup finely grated parmesan, plus extra to serve

◆ 1 garlic clove

◆ ¼ cup water

1 In a large saucepan of boiling, salted water, cook pasta following packet instructions until al dente. Drain and return to pan.

2 PESTO Meanwhile, in a small food processor, pulse all ingredients except water. Pulse until smooth. Add water and pulse to combine. Season.

3 In a frying pan, cook chorizo on medium,

3-4 mins, until golden. Set aside ¼ cup chorizo. Add tomatoes, cook

1 min until tender.

4 Add tomato mixture to pasta with pesto and zucchini. Toss over medium heat 2-3 mins. Serve topped with extra parmesan, reserved basil leaves and chorizo.