NZ Red Pesto & Chorizo Fettuccine

Cook the fettuccine in the boiling water until 'al dente', 10 minutes. Reserve some pasta water for the sauce (1/4 cup for 2 people / 1/2 cup for 4 people). Drain the pasta, then return to the saucepan.

While the pasta is cooking, heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Add the panko breadcrumbs (see ingredients) and cook, stirring, until golden, 2-3 minutes. Remove the pan from the heat and stir through the lemon zest. Season to taste. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chorizo and cook until starting to brown, 4-5 minutes. Add the onion and cook until softened, 3-4 minutes. Add the garlic and dried oregano (see ingredients) and cook until fragrant, 1 minute. Add the tinned cherry tomatoes, red pesto, chicken-style stock powder and reserved pasta water. Cook until slightly thickened, 2-3 minutes. Remove the pan from the heat, then add the cooked fettuccine. Toss to combine.

In a medium bowl, combine the rocket leaves and a drizzle of olive oil, then season with salt and pepper.