Fusilli with Kumara, Chilli, Minted Peas and Parmesan


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

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.


  • 400 g(14 oz) kumara, scrubbed and peeled
  • 200 g(6 ½ oz) fusilli
  • 250 g(8 oz) peas
  • 80 ml(2 ½ fl oz) extra virgin olive oil
  • 1–2 red chillies, finely sliced
  • 2 cloves garlic, peeled and finely sliced
  • 1 large handful mint, shredded
  • ½ cup freshly grated parmesan
  • freshly ground black pepper


    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 until al dente. Just before kumara is ready, add peas to the pan and continue to cook until they’re done. Drain in a colander and tip into a large bowl. Drain pasta and add to bowl.

    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.