As featured on Cook-In with Mark Moriarty on RTÉ One, proudly sponsored by the National Dairy Council.
Yields 4 Servings
occasions
Lunch, Dinnerdairy ingredients
Butter, CheeseSpring green fusilli, sausage, pecorino, caesar salad
INGREDIENTS
Ingredients for the fusilli
Ingredients or the Caesar salad
DIRECTIONS
Ingredients for the fusilli
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.
