Watch Cook-In on Wednesdays at 8:30pm on RTÉ One.
Ingredients
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
Method
- Fill a large saucepan with boiling salted water, add your fusilli, it should take approx. 12mins
- 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.
- 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.
- In a pan, warm the nduja until it melts, add the butter and the breadcrumbs and fry till crispy, drain on a cloth
- When the fusilli is cooked, strain it, retaining about 200ml of the water. Add the green puree and fold through the pasta. Adjust seasoning.
- Serve in warm bowls, and cover with the crispy breadcrumbs, and loads of grated pecorino cheese
- 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.
- Coat the lettuce leaves in the dressing and finish with croutons, parmesan shavings and black pepper.
