Recipe for pasta with chorizo, peas, prawns & porcini mushrooms

For 4 people:

• 200 gr of Alpina Savoie twists
• 100 gr of spicy chorizo 
• 80 gr of peas 
• 6 grilled prawns
• 2 petit suisse 
• 100 g of parmesan 
• 1/2 lime
• 1 seasoning stick with Cèpe

1. Cook the pasta as indicated on the package.
2. Peel and cut the chorizo into pieces. 
3. Remove the shell from the peas. 
4. Drain the pasta. 
5. Cook the peas for a few minutes in boiling water. 
6. Grill the prawns with a knob of butter. 
7. Sauté the chorizo over high heat then add the pasta and the petit suisse. 
8. Add the peas and sprinkle the preparation with parmesan.
9. Serve the prawns on a skewer and accompany the dish with some slices of Cèpe pencil.