Name: Fusilli with Kumara, Chilli, Minted Peas and Parmesan
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 cloves garlic, peeled and finely sliced; 1 large handful mint, shredded; ½ cup freshly grated parmesan; freshly ground black pepper; 200 g(6 ½ oz) fusilli; 400 g(14 oz) kumara, scrubbed and peeled; 80 ml(2 ½ fl oz) extra virgin olive oil; 250 g(8 oz) peas; 1–2 red chillies, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Here’s a real fusion of Italy and New Zealand and a double-starch treat as well (I’m sure we all like chip butties, after all). Any short stubby pasta will work with this — penne, shell pasta, farfalle etc. Frozen peas are fine but in summer there’s no excuse for not using fresh garden peas.

Ingredients

400 g(14 oz) kumara, scrubbed and peeled
200 g(6 ½

Method

Cut kumara into 1 cm(½ in) cubes and place in a deep saucepan. Cover with cold water, add some salt and cook until almost tender. Meanwhile, bring a saucepan of salted water to the boil and cook pasta unti

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Fusilli with Kumara, Chilli, Minted Peas and Parmesan

Ingredients

Method

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