Cannellini and Chorizo Pasta
400g can tin cannellini (white beans), drained and rinsed
½ cup store-bought sauerkraut
200g chorizo, meat removed from casings and roughly torn up
½ cup Bertolli Robusto Olive Oil
Juice from ½ lemon
Cracked black pepper
Fill a large saucepan with water, bring to the boil then cook pasta according to packet instructions. Drain and set aside.
Meanwhile, add torn chorizo meat to a cold non-stick frypan, turn heat to medium and cook until crispy. Add sauerkraut, cannellini, cooked pasta, Bertolli Robusto Olive Oil and lemon juice and stir to coat. Cook until all ingredients are heated through. Season with black pepper and serve immediately.