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Pea, mozzarella and mint pasta
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and easy pea pasta ready in just 30 minutes with simple prep!
Ingredients:
  • 2 leeks
  • 60ml (1 1/4 cup) extra virgin olive oil
  • 2 x 250g balls buffalo or cow's milk mozzarella
  • 1 long red chilli
  • 1/2 bunch mint
  • 250g frozen baby peas
  • 350g rotelle (cartwheel) pasta or other short pasta
  • 60g piece pecorino or parmesan
Instructions:
  • 1. Start by bringing a pot of salted water to a boil. While the water is heating up, prep the leeks by trimming them and slicing them thinly after rinsing off any grit. In a large frying pan over medium heat, heat the oil, then add the leeks and a teaspoon of salt. Cook, stirring occasionally, for about 8 minutes until they are soft.
  • Next, cube the mozzarella into 1cm pieces and set aside. Slice the chili in half, remove the seeds, and finely chop it.
  • Place the leek mixture in a food processor. Tear a handful of mint leaves and add to the processor along with the chili, peas, and grated lemon zest. Process until the peas are roughly crushed.
  • Cook the pasta in boiling water until al dente, around 8 minutes. Drain the pasta, saving 250ml (1 cup) of the cooking water.
  • Put the pea mixture back into the pan. Mix in the pasta, reserved cooking water, mozzarella, and lemon juice. Toss everything together over medium heat for 3 minutes, or until heated through.
  • Portion out the pasta into bowls, grate some pecorino over each serving, and tear a few fresh mint leaves to sprinkle on top before serving.

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