Instructions

1. Heat a large pan of salted water. When the water has reached a rolling boil, add the dried pasta and cook according to the instructions on the packet (usually 10-12 minutes) until the pasta is ‘al dente’ (still slightly firm).
2. Meanwhile, heat the olive oil in a frying pan and add the garlic. Gently fry for 1 minute. Do not allow the garlic to burn.
3. Add the halved cherry tomatoes to the pan and cook for 3 minutes.
4. Add the chorizo and cook for a further 2-3 minutes.
5. Add the spinach and continue cooking for 2-3 minutes until wilted.
6. Drain the cooked pasta, but retain a few tablespoons of the water the pasta was cooked in. Return the pasta to the saucepan along with the water.
7. Add the red pesto to the cooked pasta and stir through while heating gently.
8. Add the spinach, tomatoes and chorizo to the pasta and mix well to combine.
9. Serve immediately.