Chorizo and rosemary fusilli

20 MINUTES | SERVES 2 | EASY |

red lentil fusilli 200g olive oil

cooking chorizo 2 sausages, skinned (check they’re gluten-free) garlic 1 clove, sliced rosemary 1 tbsp of chopped needles pecorino grated to serve

• Cook the pasta in boiling salted water. Heat 3 tbsp olive oil in a pan and crumble in the sausage. Cook until golden, breaking it up as you go. • Add the garlic and rosemary then cook for another 3-4 minutes. • Drain the pasta then tip into the chorizo pan and toss adding a little pasta cooking water if needed. Serve with a sprinkle of pecorino, if you like. PER SERVING 807 KCALS | FAT 41.3G SATURATES 10.9G | CARBS 62.6G SUGARS 2.8G | FIBRE 6.4G | PROTEIN 43G SALT 2.58G