Creamy Pork Pasta with Lemon and Peas

Squeeze the sausage meat from the skins, and pan-fry until golden and crisp in places. Add the grated lemon zest, a squeeze of the juice, the chilli flakes and creme fraiche. Bubble for 1 min.
Cook the pasta in salted boiling water until al dente, tossing in the peas for the last 2 mins. Drain and reserve some of the cooking water. Toss the pasta and peas through the sausage sauce, thinning with a splash of cooking water if necessary. Season well with salt and pepper, then serve with a heap of grated parmesan. Nice!

15 mins

4 serving

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