Chorizo, pea, prawn & porcini mushroom pasta recipe

Serves 4:

• 200g Alpina Savoie torsades
• 100g spicy chorizo
• 80g peas
• 6 grilled prawns
• 2 petit suisses (fresh cheese)
• 100g parmesan
• 1/2 lime
• 1 porcini mushroom seasoning pencil

1. Cook the pasta as indicated on the package.
2. Peel and chop the chorizo.
3. Remove the peas from their pods.
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 suisses.
8. Add the peas and sprinkle the mixture with parmesan.
9. Serve the prawns on a skewer and garnish the dish with a few shavings from the porcini pencil.