Pea, chorizo and Pecorino pasta

Pea, chorizo and Pecorino pasta
  • Serves icon Serves 4
  • Time icon Hands on time 20 mins

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

Nutrition: per serving

Calories
638kcals
Fat
25.6g (12g saturated)
Protein
24g
Carbohydrates
83.1g (4.7g sugars)
Salt
0.6g
Calories
638kcals
Fat
25.6g (12g saturated)
Protein
24g
Carbohydrates
83.1g (4.7g sugars)
Salt
0.6g

Ingredients

  • 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

Method

  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.

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