Pea, chorizo and Pecorino pasta

  • Portion size: Serves 4
  • Hands on time 20 mins
  • Difficulty: easy

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

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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
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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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  • Nutrition

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