Chorizo Pasta with peas
Ingredients
- 200 g pasta (shapes, such as large shells)
- 1 t olive oil
- 1 T butter (unsalted)
- 1 thinly sliced shallot
- 50 g thinly sliced chorizo sausage
- 100 g peas (frozen or fresh)
- 2 t grated lemon zest (of 1 lemon)
- 1 t lemon juice (a squeeze)
- 80 mL double cream (1/3 cup)
- salt & pepper (to taste)
- herbs (to taste)
- paprika (to taste)
- 25 g grated pecorino cheese
Method
Cook the pasta in a pot of boiling salted water until tender, then drain and toss with a little of the cooking water and the olive oil.
While the pasta cooks, heat the butter in a pan and gently fry the shallot for 5 minutes or until beginning to crisp. Add the chorizo; cook until crisp. Mix chorizo and shallot into the pasta. Blanch the peas in a pot of boiling water, then add to the pasta with the lemon zest, juice, cream, and seasonings. Mix well and serve, sprinkled with the pecorino.
Notes
SJ Note 22 Aug 2011: This was okay, but will need some help to make it tasty. We'll mix in salt, pepper, herbs, and paprika next time; we'll switch the creme fraiche for double cream, which will give a creamier end product. We'll use a bit more peas. It's a good start; hopefully it'll be tasty without too much work.