Serves 2
Ingredients
175g Spaghetti
1 Large courgette very thinly sliced
1 clove of garlic
80g of Chorizo finley chopped into shards
1 ladle of pasta water
2 tbsp of toasted pine nuts
1 tbsp thick Greek yogurt
2 tbsp olive oil
Freshly grated parmesan
Handful of fresh basil
Method
Put the Spaghetti on to cook in a large pan of boiling salted water. Start by finely slicing the courgette, then cut it down the middle longways and slice into half-moon shapes, ideally using a mandolin so they're very thin. Chop the chorizo into thin shards, and chop one clove of garlic. In a large pan, heat your olive oil, add the chorizo and stir around until it starts to crisp up and release the lovely paprika oil.
Add in the thinly sliced courgettes and stir over a medium heat until it softens into the chorizo mix; add the chopped garlic and cook for 2-3 mins. Now add the cooked spaghetti to the courgette mix and add a ladle of the pasta water; reduce for 2-3 mins and simmer until the mixture starts to emulsify into a sauce. Take the pan off the heat and add the Greek yoghurt before adding the chopped basil and mix well.
Divide the pasta between two bowls, sprinkle with the toasted pine nuts and parmesan and enjoy!