Pea, chorizo and Pecorino pasta recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Ready in 20 minutes
  3. Rating

A meaty, cheesey pasta dish that's a good budget recipe.

tried and tested
Pea, chorizo and Pecorino pasta

Ingredients

  1. 400g pasta shapes, such as large shells (from major supermarkets)
  2. Glug of olive oil
  3. Knob of butter
  4. 2 shallots, finely sliced
  5. 75-100g sliced chorizo, cut into strips
  6. 200g fresh or frozen peas
  7. Finely grated zest of 1 lemon, plus a squeeze of lemon juice
  8. 75ml crème fraîche
  9. 50g Pecorino shavings

Method

  1. 1. Cook the pasta in a saucepan of boiling salted water until tender, then drain and toss with a little of the cooking water and the olive oil.
  2. 2. Meanwhile, heat the butter in a pan and gently fry the shallots for 5 minutes or until beginning to crisp. Add the chorizo, cook until crisp, then mix into the pasta. Blanch the peas in a pan of boiling water, then add to the pasta with the lemon zest and juice and crème fraîche. Mix well and serve, sprinkled with the Pecorino.

Nutritional info

Per serving: 638kcals, 25.6g fat (12g saturated), 24g protein, 83.1g carbs, 4.7g sugar, 0.6g salt

Comments

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Jilly

December 12

Very nice and tasty and great as a store cupboard standby

Jilly

December 12

Very nice and tasty and great as a store cupboard standby

Jilly

December 12

Very nice and tasty and great as a store cupboard standby

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