Scrambled chorizo pasta

Instructions

1. Cook pasta in a large saucepan of lightly salted boiling water, following packet directions, or until just tender. Drain pasta over frozen peas. Drain peas. Keep pasta and peas warm in pan.
2. Meanwhile, skin chorizo sausage and crumble into small pieces. Cook in a non-stick frying pan over medium-high heat for 3 minutes or until golden brown. Stir in crushed garlic glove.
3. Finely shred spinach leaves. Add cherry tomatoes, pasta, peas and most of the spinach to pan with chorizo. Toss until heated through.
4. Remove from heat and add lightly beaten eggs and mustard. Stir until creamy. Season with salt and pepper. Serve immediately, topped with remaining spinach.