PASTA SHELLS STUFFED WITH CHORIZO, RICOTTA AND SPINACH
Lammershoek Chenin Blanc 2009
300g chorizo or Italian
sausage, cut into chunks 400g spinach 1 bunch basil 250g ricotta cheese 500g large pasta shells olive oil 150g Parmesan cheese,
Heat a nonstick frying pan and fry the chorizo or sausage for a few minutes on each side until cooked. Remove from the heat and set aside.
Fill a large saucepan with about 3cm of water, bring to the boil, and add the spinach and basil. Allow to cook, but it should still be bright green. Remove from the heat, strain any excess liquid, and mix in the chorizo and ricotta.
Bring a large pot of water to the boil and cook the pasta according to packet instructions. Drain, drizzle with olive oil and toss through.
Stuff the shells with the chorizo, spinach, basil and ricotta filling, and serve garnished with Parmesan shavings.