Chorizo Linguine in Creamy Sauce

While the pasta cooks, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Next, add the garlic, stir-fry for 30 secs. 

Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the pan.

Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Meanwhile, once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Once the sauce has thickened, stir in the peas and the hard Italian style cheese. Cook until the peas are piping hot, 1-2 mins. 

Stir in the the cooked pasta then taste and season with salt and pepper if needed.

Add a splash of water if you feel it's needed.