Chorizo Pasta with peas
- 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
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.
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.