Ingredients

Method

• 300 g chorizo
• 2 T olive oil
• 300 g peas
• 200 g Danish feta
• 500 g tagliatelle, cooked al dente

Method

Ingredients

Cut the chorizo into cubes and fry in olive oil for 3 to 4 minutes, or until crisp and golden.

Blanch the peas, then refresh in cold water.

Combine the chorizo and peas and crumble over with the feta.

Toss through with al dente tagliatelle. Top with grated Parmesan and serve immediately.