• Peel and grate the garlic (or use a garlic press).
• Halve the chilli lengthways, deseed and finely chop.
• Roughly chop the parsley (stalks and all).
• Halve, peel and thinly slice the onion.

• Place a pan over medium-high heat with a knob of butter and a drizzle of oil.
• Once hot, add chorizo to the pan with the onion and garlic.
• Fry until starting to brown, stirring occasionally, 3-5 mins. 

• Add the orzo, muscat and stock along with 400ml water (per 2P).
• Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins.
• Give it a stir every few mins to prevent sticking.

• Once the orzo is cooked, add the creme fraiche, pesto, half the cheese and a knob of butter.
• Stir until well incorporated.

• Add the peas, half the chilli (use less if you don't like spice) and half the parsley.
• Cook, stirring to warm through, 1 min.
• Taste and season with salt and pepper.

TIP: Add a little water if you feel the orzo is too dry.

• Divide your pea and pesto orzo between bowls.
• Garnish with remaining parsley, chilli and cheese.