Watch Cook-In on Wednesdays at 8:30pm on RTÉ One.


Serves 4
Prep time: 20 minutes
Cook time: 20 minutes

  • 300g wholemeal fusilli pasta
  • 100g frozen peas
  • 100g spinach
  • 1 leek, green top only
  • Handful basil
  • 1 chicken stock cube
  • 50g bread crumbs
  • 50g butter
  • 20g nduja sausage
  • 20g pecorino cheese
  • 1 head cos lettuce
  • 10g parmesan shavings
  • 20g croutons
  • 1 tin anchovies
  • 2 egg yolks
  • 300ml vegetable oil
  • 1 tblsp white wine vinegar
  • 1 tblsp dijon
  • 1 tblsp Worcester sauce
  • 5g grated parmesan


  1. Fill a large saucepan with boiling salted water, add your fusilli, it should take approx. 12mins
  2. In the meantime, fill a pot with boiling water. Slice your leeks thinly and add them to the water, allow to cook for 1min, then add the peas, basil and spinach.
  3. Cook for a further minute and then transfer to a blender, along with 300ml of the cooking water, season with the chicken stockpot and blend to a puree.
  4. In a pan, warm the nduja until it melts, add the butter and the breadcrumbs and fry till crispy, drain on a cloth
  5. When the fusilli is cooked, strain it, retaining about 200ml of the water. Add the green puree and fold through the pasta. Adjust seasoning.
  6. Serve in warm bowls, and cover with the crispy breadcrumbs, and loads of grated pecorino cheese
  7. To make a Caesar dressing, place the egg yolk, vinegar, anchovy, mustard, parmesan, Worcester sauce in a blender. Blend to a paste, then slowly add the oil until a loose dressing is formed.
  8. Coat the lettuce leaves in the dressing and finish with croutons, parmesan shavings and black pepper.