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Chorizo, pea and pecorino conchiglie

Name: Chorizo, pea and pecorino conchiglie
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /italian
Ingredients: 400g conchiglie (small pasta shells); 30g unsalted butter; 2 eschalots, thinly sliced; 100g dried chorizo, thinly sliced; 200g fresh, podded or frozen peas, blanched; 1 tablespoon olive oil; Finely grated zest of 1 lemon, plus juice from 1/2 lemon; 1/3 cup (80ml) creme fraiche; Shaved pecorino, to serve

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by Valli Little

delicious. team

Oct 02, 2015

This well balanced pasta dish is perfect for anyone short on time or cooking skills.

400g conchiglie (small pasta shells)
30g unsalted butter
2 eschalots, thinly sliced
100g dried chorizo, thinly sliced
200g fresh, podded or frozen peas, blanched
1 tablespoon olive oil
Finely grated zest of 1 lemon, plus juice from 1/2 lemon
1/3 cup (80ml) creme fraiche
Shaved pecorino, to serve

Method

1.

Cook the pasta in a saucepan of boiling, salted water according to the packet instructions.
2.

Meanwhile, heat the butter in a frypan over medium-low heat and gently fry the eschalot for 5 minutes or until beginning to turn golden. Add the chorizo and cook for 3-4 minutes until crisp.
3.

Drain pasta, reserving 1/4 cup (60ml) cooking liquid. Toss pasta with oil and reserved cooking liquid, then stir onion mixture through pasta, along with the peas, lemon zest and juice, and creme fraiche. Serve with shaved pecorino.