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Ingredients

1 tbs olive oil
160g dried chorizo sausage, sliced
4 large zucchinis, halved lengthways, thinly sliced on the diagonal
2 garlic cloves, finely chopped
400g casarecce or penne rigate
1 cup (120g) frozen peas
1/4 cup (60ml) white wine
Juice of 1/2 lemon
1/2 bunch basil leaves
100g ricotta, crumbled

Method

Step 1 Place the oil in a large frypan over medium-high heat, add chorizo and cook for 2-3 minutes until golden. Add zucchini and garlic, then cook for a further 2-3 minutes until fragrant. Set aside.
Step 2 Meanwhile, cook pasta to packet instructions, adding the peas for the final 2 minutes. Drain, reserving 1/3 cup (80ml) cooking water.
Step 3 Add the wine and lemon juice to the frypan, along with the pasta, peas, reserved water and half the basil, then season. Return to medium heat and stir to combine until heated through.
Step 4 Serve with ricotta and remaining basil.

Chorizo, ricotta & zucchini casarecce

How to make Chorizo, ricotta & zucchini casarecce

Ingredients

Method