Cook pasta in boiling water until al dente.
Add peas and sugar snaps to boiling pasta for last two minutes of cooking.
Drain (reserve some of the pasta water), rinse under cold water and set aside.
Fry chorizo in a hot pan until browned around the edges.
Mash together avo’s and lemon juice until smooth.
Add cream cheese, chilli, herbs and season with salt and pepper.
Stir in the pasta, peas and chorizo, add a splash of the pasta water to thin out the sauce if it’s too thick.