Pea, mozzarella and mint pasta for 4 person
This pea pasta can be served up in half an hour – just have your ingredients and kitchen tools ready!
Ingredients for Pea, mozzarella and mint pasta
- 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
- 1 lemon
- 350g rotelle (cartwheel) pasta or other short pasta
- 60g piece pecorino or parmesan
Step 1Bring a large saucepan of salted water to the boil over medium heat. Meanwhile, trim leeks and halve lengthwise. Rinse to remove grit, then thinly slice widthwise. Heat oil in a large frying pan over medium heat. Add leeks and 1 teaspoon salt, and cook, stirring occasionally, for 8 minutes or until soft.
Step 2Meanwhile, cut mozzarella into 1cm pieces and reserve. Halve chilli, discard seeds, then finely chop.
Step 3Transfer leek mixture to a food processor. Reserve pan. Tear a handful of leaves from mint and add to processor with chilli and peas. Grate over lemon zest. Reserve lemon. Process mixture until peas are roughly crushed.
Step 4Add pasta to boiling water and cook for 8 minutes or until al dente. Drain, reserving 250ml (1 cup) cooking water.
Step 5Return pea mixture to reserved pan. Add pasta and reserved cooking water and mozzarella, then squeeze over lemon juice. Toss over medium heat for 3 minutes or until warmed through.
Step 6Divide pasta among bowls. Grate over a little pecorino. Tear a few extra leaves from mint and scatter over to serve.
Pea, mozzarella and mint pasta, How to Make
Additional information for Pea, mozzarella and mint pasta
Preparation: 0:15 Minutes, Cooking: 0:10 Minutes, Serving: 4 Person, Level:
3885 kj Energy, 48g Fat Total, 23g Saturated Fat, 8g Fibre, 51g Protein, 96mg Cholesterol, 727.86mg Sodium, 5g Carbs (sugar), 69g Carbs (total),
All nutrition values are per serve
This Pea, mozzarella and mint pasta published first on: MasterChef, Images by: Brett StevensYou May Also Like
Open lasagne with mushrooms, tarragon and goat’s curd by Cynthia Black
Open lasagne with mushrooms, tarragon and goat’s curd for 4 person This gourmet lasagne is enhanced with the flavours of …
Fresh basil and tomato pasta by Deborah McLean
Fresh basil and tomato pasta for 4 person The fresh flavours of basil and ripe tomatoes makes this an exquisitely …
Tex-mex pasta salad by Kim Coverdale
Tex-mex pasta salad for 6 person Ingredients for Tex-mex pasta salad 2 cups dried pasta curls 2 corn cobs, husks …
Creamy pumpkin pasta by Claire Brookman
Creamy pumpkin pasta for 4 person Creamy pumpkin pasta will keep you warm in the cooler months, and it’s ready …
Wholemeal pasta with silverbeet and walnuts by Sophia Young
Wholemeal pasta with silverbeet and walnuts for person Follow our lead and we’ll have you plating up this vibrant vegetarian …