Chorizo, pea and prawn pasta | Seasoning to cut Cep

For 4 people :

- 200 g of Alpina Savoie twists
- 100 gr of strong chorizo 
- 80 g of peas 
- 6 grilled prawns
- 2 small Swiss 
- 100 gr of parmesan 
- 1/2 citron vert 

1. Cook the pasta as directed 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. Brown the chorizo ​​over high heat then add the pasta and the Swiss biscuits. 
8. Add the peas and sprinkle the preparation with parmesan.
9. Serve the prawns on a skewer and accompany the dish with a few shavings of Cèpe pencil.