Chorizo, Arugula And Pecorino Salad - cooking recipe

Ingredients

18 oz shell pasta
2 tbsp olive oil
3 links chorizo, halved lengthwise, sliced
4 cloves garlic, minced
1/4 tsp lemon zest
1/4 tsp chili flakes
1 bunch arugula, roughly chopped
5 oz pecorino cheese, shaved

Preparation

Cook pasta in boiling salted water for 10-12 mins, until tender. Drain.
Meanwhile, heat olive oil in frying pan over medium-high heat. Cook chorizo for 5 mins, until browned on all sides. Add garlic, lemon zest and chili flakes. Cook for 1 min. Add pasta and arugula and toss to combine.
Distribute between serving plates and top with shaved pecorino.