Recipes
Pasta
Midweek meal
Pea, chorizo and Pecorino pasta

Pea, chorizo and Pecorino pasta

Name: Pea, chorizo and Pecorino pasta
Yield: Serves 4
Cuisine: Italian recipes
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

Easy
June 2009

Easy
June 2009

Test kitchen approved

Serves 4
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

Nutrition: per serving

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

Save recipe

Save

Save recipe Print

Rate

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

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.
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.