Pea, chorizo and Pecorino pasta

  • for 4 people
  • Ready in 20 minutes
  • Easy
A meaty, cheesey pasta dish that's a good budget recipe.

Nutritional info per serving

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

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


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. 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.

From June 2009

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