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Chorizo Pasta with peas

2 servings
Prep info
10 min prep + 10 min cook
Prep time
Not set
Cook time
20 minutes
Time required
20 minutes
Oven preheat
Mains - Misc


  • 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.