Chorizo pasta

1. Chop the chorizo into rounds and set aside. Bring a large saucepan of water to the boil, adding two teaspoons of salt.

2. Cook the pasta for three minutes or until cooked. Drain thoroughly.

3. Pour the olive oil and pesto into the empty pan and gently heat before returning the drained pasta to the pan.

4. Add the chopped chorizo and olives to the pasta and stir until all the ingredients are well coated with the oil and pesto. Serve into warmed plates.

5. As a final touch to pasta dishes, nothing beats fresh parmesan cheese.

6. Grate some onto the finished dish and serve.

Tip:

As an attractive alternative to grating your parmesan, try using a potato peeler for larger, curly shavings of cheese.