Name: Pea Pasta with Chorizo (spicy sausage)
Prep time: 5 min
Total time: 20 min
Yield: serves 2 people
Cuisine: Mediterranean
Ingredients: 120 g chorizo (4.3 oz) (or other spicy sausage); 2 tbsp olive oil; 2 cloves of garlic; 1/2 onion; 1 tbsp freshly chopped parsley; 200 g frozen peas (7 ounces); 3 tbsp white wine; 1 pinch of smoked paprika (optional); 1 tbsp freshly grated parmesan cheese; 1/2 bio lemon; 180 g your favorite pasta (6.5 ounces) (for example: penne)

Pea Pasta with Chorizo (spicy sausage)

Should we eat pasta less? Probably? Do we plan on eating less pasta in the near future? Nope. But we do plan on sharing more exciting pasta recipes. Pasta and peas are one of those classic combinations, but what makes all the difference is the rest of the ingredients you add into the mix. This recipe was actually created by sheer necessity. Spring arrived quickly as always and with that a new gardening season (which we are super excited about, actually, Jernej is currently gardening outside as we speak). We need to make room in the freezer for all the new produce that will be here very fast (rhubarb), so we needed to use frozen goodies from last year, one of them being frozen peas. This Pea Pasta with Chorizo (you can also use another spicy sausage) is super easy to make. It's made in just 20 minutes from start to finish and it's creamy without any added cream. How cool is that? Without further ado, let's jump into the recipe.

How to make a good pea pasta

I have good news: This one is super easy to make. This pea pasta is:

Creamy without any added cream
Light
Silky
Slightly sweet (from the peas)
Healthy(ish)
Made in under 30 minutes
Incredibly easy to make

Ingredients

Chorizo - Use chorizo or any other spicy sausage to your liking.

Parsley - Adds a bit of freshness.

Peas - Use frozen peas. Frozen peas are sweeter and the time of cooking is reduced. Don't use canned peas in this recipe. You can also use fresh or frozen young snap peas.

Pasta - Any type of pasta will be good for this recipe. You can use penne, tagliatelle, spaghetti, orecchiette or other pasta that you like.

Parmesan - Adds that extra creaminess and umami flavor. You could also use any other mild type of hard cheese.

Lemon - Truly recommend adding some lemon zest and lemon juice right before serving, adds a hint of freshness and tanginess.

What can I use instead of chorizo

Chorizo is an amazing sausage originating from Portugal and Spain. It's incredibly rich in flavor, slightly smokey and delicious. If you can't find Chorizo in your local store, you can use any other spicy sausage. A good substitute would also be ham (ham and pea pasta is a match made in heaven as well), or you might want to try bacon instead of chorizo. Pasta with bacon and peas would also be rich in flavor because bacon and peas compliment each other beautifully as well.

Storing and Serving

It's best to serve this light pea pasta immediately. It doesn't take a lot of time or effort to make it, so it's best to always make it fresh. However, if you have any leftovers left, you can store them in an airtight container, place in the fridge and store for up to 2 days in your fridge. When reheating, make sure to add two tablespoons or three of water, for the sauce to become nice and silky again.

What does reserved pasta water do

Reserved pasta water contains starch from cooking the pasta. By adding that reserved pasta water, your sauce immediately becomes richer and creamier, without you needing to add any cream whatsoever. Not only that results in fewer calories, but the flavor is also intensified. If possible, always reserve some pasta water and then add it to your sauce along with your cooked pasta.

Other light and creamy pasta recipes to try

Ingredients

Pea Pasta with Chorizo

120 g chorizo (4.3 oz) (or other spicy sausage)

2 tbsp olive oil

2 cloves of garlic

1/2 onion

1 tbsp freshly chopped parsley

200 g frozen peas (7 ounces)

3 tbsp white wine

1 pinch of smoked paprika (optional)

1 tbsp freshly grated parmesan cheese

1/2 bio lemon

180 g your favorite pasta (6.5 ounces) (for example: penne)

Tools and equipment

kitchen knife

cutting board

pan with a lid

pot for pasta

METHOD

Chorizo and garlic

Finely chop the chorizo. Place a skillet over medium-high heat. Add the olive oil, chorizo, and thinly sliced garlic. Optionally add a pinch of smoked paprika. Cook for about 3 - 5 minutes or until nice and golden brown. Stir occasionally.

Tip

If you don't have Chorizo at home or you don't like it, you can use any other spicy sausage that you like, or even bacon or ham.
Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the packet instructions or until cooked al dente.
Add the peas

Transfer half of the chorizo to a plate. Add diced onion and parsley to the pan. Cook for 2 - 3 minutes. Add frozen peas, white wine and 50 ml (3 tbsp) water. Cover with a lid and cook for 5 minutes.
Pasta and Sauce

Add al dente cooked pasta, reserved pasta water (60 ml or 4 tbsp) and freshly grated parmesan cheese. Toss well to get a nice, silky pea pasta dish. Check the seasoning and if needed, season with black pepper and salt.

Tip

Depending on the type of pasta you choose, you will need to add a bit more water (up to 100 ml or 6 tbsp).
Serve

Divide the pasta between two plates. Sprinkle with the rest of the chorizo. Drizzle with some freshly squeezed lemon juice and sprinkle with freshly grated parmesan cheese. Optionally sprinkle with freshly chopped parsley. Serve as soon as possible. Enjoy.