Creamy pork pasta with lemon, chilli and peas

Method

1. Take the sausages and split the skins, squeezing the meat from each into a hot pan. Pan-fry, breaking up the meat, until golden and crispy in places.

2. Add grated lemon zest, a good squeeze of lemon juice, dried chilli flakes and the tub of half-fat crème fraîche. Bubble away for 1 minute.

3. Cook pasta according to the packet instructions and throw in the peas for the last few minutes. Drain, reserving some of the cooking water.

4. Toss the pasta and peas with the sauce, thinning down with the cooking water as necessary.

5. Serve with lots of freshly grated Parmesan.