Fusilli with Kumara, Chilli, Minted Peas and Parmesan

Preparation info
  • Serves


    • Difficulty


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.


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


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