Place cherry tomatoes onto a baking tray, sprinkle with sea salt. Bake in a preheated oven at 190°C for 10-12 minutes. Meanwhile make the sauce.
Heat olive oil in a non-stick frying-pan, add chorizo and cook on medium-high for 1-2 minutes turning once or twice during cooking. Remove from pan and set aside.
Stir in garlic and sage cook for 30 seconds. Add frozen Birds Eye Garden Peas, white wine and water and bring to the boil. Reduce heat to medium and simmer for 2 minutes. Reduce heat to low, stir in sour cream and cook for 1 minute. Drain pasta and return to hot saucepan along with cooked chorizo, white wine and pea sauce and gently toss together. Spoon pasta into serving dishes and garnish with roasted cherry tomatoes.
For a delicious garnish, lightly pan-fry small sage leaves in olive oil for 30 seconds in Step 1 before adding the chorizo.