Tagliatelle with Chorizo and Peas
July 16th, 2007
Ingredients: pasta, 100 grams chorizo, 200 grams peas, 100 ml cream. 100 grams MonChou (soft cheese), basil, salt, pepper,
Cook the pasta in a large pan with boiling water and some salt until al dente. Drain, return to the pan and keep it warm. Heat a large non-stick frying pan over a medium heat. Add 100 grams thinly sliced chorizo and cook for a minute or two. Add 200 grams frozen peas and 100 ml cream. Bring out to boil, add 100 grams MonChou (soft cheese) and let it melt on a medium heat. When the MonChou has melted add a handfull of chopped basil, some salt and pepper and the tagliatelle. Toss to combine and serve. Enjoy!
