Method

• Cook 500g dried pasta following packet directions.
• Pan-fry a couple of cloves of garlic and two sliced chorizo in a little olive oil until golden.
• Pour in a splash of white wine, a good handful of chopped parsley and finely grated lemon zest.
• Remove from heat, stir in a couple of generous spoonfuls of Noya macadamia butter and then toss through cooked pasta.
• Serve drizzled with olive oil, scattered with basil leaves and seasoned with salt and pepper.