Chorizo, pea & pecorino conchiglie

Name: Chorizo, pea & pecorino conchiglie
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 tbsp 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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Servings: 4

Cost: $7.15 /serving

Author : Valli Little, Kate Belcher & Lizzie Kamenetzky

family friendly italian dinner

Ingredients

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400 grams conchiglie (small pasta shells)30 grams unsalted butter2 eschalots, thinly sliced100 grams dried chorizo, thinly sliced200 grams fresh, podded or frozen peas, blanched1 tbsp olive oilFinely grated zest of 1 lemon, plus juice from 1/2 lemon1/3 cup (80 milliliters) creme fraicheShaved pecorino, to serve

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Instructions

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Step 1

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

Step 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.

Step 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.