23 April 2019
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
- Cook the pasta as directed on the package.
- Peel and cut the chorizo into pieces.
- Remove the shell from the peas.
- Drain the pasta.
- Cook the peas for a few minutes in boiling water.
- Grill the prawns with a knob of butter.
- Brown the chorizo over high heat then add the pasta and the Swiss biscuits.
- Add the peas and sprinkle the preparation with parmesan.
- Serve the prawns on a skewer and accompany the dish with a few shavings of Cèpe pencil.