Phil Vickery's Fresh Fusilli with Peas & Mozzarella



Cook the pasta in boiling water until just tender then drain and keep hot.

Cook the peas in plenty of boiling salted water for 2-3 minutes.

Pop half of them into a liquidiser with the olive oil and blitz, gradually adding enough vegetable stock to give you a nice green puree.

Add the sage to the pasta, along with the remaining whole peas, then add the hot pea sauce and season well. Stir well.

Add the diced mozzarella.


Prep time:

Cook time:

Serves: 4

  • 500g fresh fusilli pasta

  • 250g fresh peas

  • 2-4 tbsp olive oil

  • 1 x 10g vegetable stock cube

  • 3 tbsp chopped fresh sage

  • 300g mozzarella cheese, cut into small cubes

  • salt and freshly ground black pepper