Fusilli with Kumara, Chilli, Minted Peas and Parmesan

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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