Prawn, Chorizo and Lemony Tagliatelle

This recipe is so quick and easy that it’s best to get your pasta going as you start making the ‘sauce’.

Place a medium sized pot of water with a pinch of NoMU Just Salt and a dash of olive oil onto the stove and bring to the boil. Place the fresh pasta into the boiling water and cook for 2 minutes or until al dente. Drain the pasta in a colander and immediately drizzle with olive oil and using a mandolin, grate over the zest of one whole organic lemon. Add a pinch of salt and a grind of pepper and toss well.

To make the sauce: Heat 2 tbsp olive oil in a frying pan and sauté the onion until translucent and soft. Add the sliced chorizo and gently brown. Add the garlic, chilli and NoMU Spanish Rub and fry for a minute. Add the prawns and fry until pink and golden all over. Add a splash of sherry and allow to cook off for a few seconds before gently folding in the baby spinach so that it just begins to wilt but definitely stays half uncooked.

Serve the pasta and prawns separately with slices of freshly baked artisan bread.

Serves 2-4