Chorizo and Spring Vegetable Pasta

Serves 4

1 T olive oil, divided

8 oz Mexican chorizo links, taken out of casings

1 medium Shallot, sliced

Kosher Salt

1lb Asparagus, ends trimmed and cut into 1” pieces on bias

2 Garlic cloves, chopped

1 ¼ c Frozen peas

½ of a Lemon, juiced

12 oz Orecchiette pasta,

1/2 cup Pasta water

Grated Pecorino Romano cheese, for serving

In a large high sided skillet over medium high heat add ½ T olive oil and chorizo. Cook chorizo, breaking up into smaller pieces until crispy and brown, 5-7 minutes. Once cooked through, remove to a plate. In the same pan, add ½ T of olive oil and shallots, season with salt and cook until soft, 3-5 minutes. And the asparagus and cook until tender, 5 more minutes. Add garlic and peas, cook for 1 minute more. Add chorizo back to the pan and keep warm.

Meanwhile, cook orecchiette in heavily salted water according to package directions. Reserving ½ cup pasta water.

Once pasta is cooked, add to the chorizo asparagus mixture along with ¼-½ cup pasta water. Mix everything through and add more pasta water if necessary. Season to taste with salt. To serve, top with Pecorino Romano cheese.