Peas & Broad Beans in Cream with Fennel Seeds & Chorizo Recipe

In a large pot of boiling salted water, cook peas and broad beans for 3-4 minutes, until tender. Drain and set aside.

In a large skillet, dry roast fennel seeds over medium heat until fragrant, about 1 minute. Remove from skillet and set aside.

In the same skillet, cook chorizo until crispy. Remove from skillet and set aside.

In the same skillet, pour in the heavy cream and bring to a simmer. Stir in the cooked peas and broad beans, fennel seeds, and season with salt and pepper.

Cook for an additional 2-3 minutes, until the cream has thickened and coats the vegetables.

Serve the peas and broad beans in cream topped with crispy chorizo and garnished with fresh parsley.