We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
- 400g conchiglie (small pasta shells)
- 30g unsalted butter
- 2 eschalots, thinly sliced
- 100g dried chorizo, thinly sliced
- 200g fresh, podded or frozen peas, blanched
- Finely grated zest of 1 lemon, plus juice from 1/2 lemon
- 80ml creme fraiche
- Shaved pecorino, to serve
- Prepare the pasta in a saucepan of boiling, salted water following the package directions.
- In a frypan over medium-low heat, gently fry the eschalot in butter for 5 minutes until it starts to turn golden. Then add the chorizo and cook for 3-4 minutes until crisp.
- After cooking the pasta, keep 1/4 cup (60ml) of the cooking liquid before draining. Combine the pasta with oil and the reserved liquid, then mix in the onion mixture, peas, lemon zest and juice, and creme fraiche. Top with shaved pecorino before serving.
Similar Recipes
- 50min
Chorizo sausage & green pea risotto
Delicious homemade dish crafted by a dedicated cook.
- 20min
Chicken and chorizo pesto pasta
Whip up a quick meal with pea and rocket pesto, roasted tomatoes, and spicy chorizo. Pair with a barbecue chicken for a flavorful budget-friendly dinner in just 20 minutes!
- 25min
Pasta with pea pesto and crispy chorizo
Whip up a delicious pasta dish with chorizo, pesto, peas, and a splash of lemon for a quick and satisfying meal.
- 13min
Warm pea, corn and chorizo salad
Revitalize frozen veggies in a vibrant salad.
- 50min
Chicken & chorizo paella
Experienced chef with a passion for paella, created for 800 in a Spanish village. Embracing traditional Spanish cooking with a flexible twist. Enjoy my humble, budget-friendly paella recipe.