Pea and chorizo orzo

Ingredients

• Chefs knife
• Chopping board
• Cup
• Medium saucepan
• 3 cups frozen peas
• 1 cup orzo pasta
• 1.5 cup water
• 1 medium white onion
• 1 chorizo
• 270ml single cream (use Elmlea for long life)
• 30g fresh flat leaf parsley (optional)
• 4tbsp vegetable oil
• 1 chicken stock pot/cube
• 2 tsp balsamic vinegar
• freshly ground black pepper
• salt to season
• parmessan to finish
• Dice onion and chorizo, chop parsley Finely dice the onion and chorizo, finely chop the parsley if using.
• Saute onion and chorizo Set the saucepan on a medium heat and add the oil; once the oil is hot add the onion and chorizo.
• Add black pepper and balsamic vinegar While the pasta comes up to the boil set a timer for 2 minutes, grind in the black pepper and add the balsamic vinegar then stir to combine.
• Add peas When the timer goes off add the peas, once back to the boil set a timer for 2 minutes.
• Add parsley, season, grate parmessan and serve When the second timer goes off stir through the chopped parsley, season to taste, plate, grate over parmessan and serve.