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10 minutes
15 minutes
25 minutes
- 500g small pasta shells
- 125ml olive oil
- 1/2 large cauliflower, cut into small florets
- 5 garlic cloves, sliced
- 2 long red chillies, thinly sliced
- 120g pea
- 40g parmesan
- Basil leaves, to serve
- Cook the pasta in a generous amount of boiling water as per the packet instructions. Drain the pasta, saving 1/2 cup (125ml) of the cooking liquid.
- Heat oil in a large deep frying pan over medium-high heat. Add cauliflower and cook for 6 minutes, turning occasionally until golden. Stir in garlic and chili and cook for an additional minute until garlic begins to brown.
- Combine the pasta, reserved cooking liquid, peas, and half of the parmesan. Cook for 2 minutes or until peas are tender. Serve garnished with basil and the rest of the parmesan.
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