Pea, chorizo and Pecorino pasta

Method

1. Cook the pasta in a saucepan of boiling salted water until tender, then drain and toss with a little of the cooking water and the olive oil.
2. Meanwhile, heat the butter in a pan and gently fry the shallots for 5 minutes or until beginning to crisp. Add the chorizo, cook until crisp, then mix into the pasta. Blanch the peas in a pan of boiling water, then add to the pasta with the lemon zest and juice and crème fraîche. Mix well and serve, sprinkled with the Pecorino.