Luke Holder's gloriously easy pasta recipe manages to be exceedingly quick to make without compromising on taste. Fresh peas are best, but outwith their relatively short season frozen peas will also work well, making this a fantastic store cupboard supper.
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Place the peas in boiling salted water and blanch for three minutes. Drain the peas and set to one side, retaining the water from the pan
120g of fresh peas
Bring a larger pan of salted water to the boil, add the garganelli pasta and cook for 8-10 minutes
150g of garganelli pasta, dried
Meanwhile, sweat the chorizo with the garlic and olive oils in a large pan for a couple of minutes. Take a tablespoon of water from the pea pan and add to the chorizo along with the cooked peas, cream and butter. Stir well to combine, then garnish with the chopped parsley and some freshly ground black pepper
180g of chorizo, skinned and chopped
15ml of garlic oil
25ml of olive oil
15g of butter
25ml of double cream
5g of flat-leaf parsley
freshly ground black pepper
Drain the pasta and add to the sauce along with a tablespoon of the pasta water and the Parmesan. Toss to coat the pasta in the sauce, then divide it evenly between two plates. Sprinkle over a little extra Parmesan and serve immediately
5g of Parmesan, grated, plus extra to serve
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