Julie Goodwin’s rigatoni with chorizo & salsa verde

In a large pan of rapidly boiling salted water, cook the rigatoni according to the directions on the packet. While the pasta is cooking, bring a large frying pan to medium-high heat and cook the chorizo slices on each side until golden brown. Add the garlic and stir until soft and fragrant. Add the semi-dried tomatoes and olives, then remove from the heat.

SALSA VERDE Place all the ingredients except the olive oil into the bowl of a food  processor and blitz while pouring the olive oil in a steady stream. Season with salt and freshly ground pepper.

Drain the rigatoni, and add to the pan with the chorizo mixture; stir to combine.

Crumble over the fetta and fold gently through. Serve with Salsa Verde.