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.
Cut kumara into
Sauté chillies and garlic in oil in a small frying pan until coloured. Remove from heat, stir in mint, then pour over pasta and gently toss. Serve dredged with parmesan and black pepper.
© 2003 Peter Gordon. All rights reserved.