Ingredients
Directions
- 1
Boil your pasta of choice, save the pasta water.
- 2
Chop the chorizo in small cubes. Add to a pan until crispy and set aside on a paper towel to drain access fat. Keep the fat in the pan.
- 3
Wash the leek, cut in thin slices. Add to the pan with the chorizo fat. Sàuté for 5 minutes with 1 clove of garlic.
- 4
Meanwhile cook your peas for 5 minutes and add to the leek. Reserve a bit of the peas to later when plating.
- 5
Add all to a cup to blend. Add in the juice of half a lemon, along with half a cup of pasta water, salt and pepper and blend.
- 6
Add the sauce to a pan alongside with your pasta and stir. Add in pasta water to make it more creamy, I used quite a bit so don’t be shy.
- 7
When ready to serve, add to a bowl alongside with the crispy chorizo and top with more fresh peas, crumbled feta and lemon zest.
