1 box (375 g/3/4 lb) gemelli or fusilli

• 2 cups (500 ml) green beans or
• 2 cups (500 ml) fiddleheads thoroughly washed and drained

In a large saucepan, cook the pasta in boiling salted water until al dente. Drain and oil lightly. Set aside.

In a saucepan, cook the green beans or fiddleheads in boiling salted water until tender, 3 to 5 minutes depending on size. Rinse in cold running water. Drain. Set aside.

In a skillet, brown the chorizo in the oil. Remove the chorizo and set aside the rendered fat separately.

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