Heat a large pot of salted water and cook the pasta according to package instructions. Drain and rinse with cold water, leave to cool
Chop your chorizo into smaller bits and heat a frying pan on medium. Bake the chorizo until crispy and leave to drain on kitchen paper.
Cut your cherry tomatoes into quarters and put into a large bowl. Add the cooled pasta to the bowl as well.
Quickly cook your frozen peas until they are thawed, drain, rinse and add to the bowl as well.
Make a sauce by adding the mascarpone, tabasco chipotle, olive oil, lemon juice and dijon mustard together and stir well. Taste and add seasoning where needed. I ended up using about 3/4 of the lemon so just check if it's to your taste. When you're ready to serve add the chorizo in and mix it through.
Plate it up by using a bit of arugula, put the salad on top, sprinkle with some spring onions and parmesan cheese if you want and eat away!