300g chorizo D’orsogna, thick sliced
500g vine ripened cherry tomatoes
2 zucchini, sliced on angle
2 bunch asparagus, cut in 3
dollop Norco Cream
250g feta cheese, whole block
4 sprigs of thyme
1/2 cup Italian parsley, rough chop
sea salt and pepper
Preheat the oven to 180C.
In a baking tray place the cherry tomatoes, zucchini, asparagus, chorizo around the outside of the tray then place the block of feta in the center. Generously drizzle with olive oil and season with salt and pepper, scatter the thyme around the tray. Place the tray in the oven and cook for 30 mins.
Cook the penne as packet instructions then drain and set aside.
When the veg has softened add the penne and stir the through with the Norco cream and other ingredients, season more salt and pepper if required. Serve in pasta bowls sprinkle with parsley.