Fusilli with pea and pecorino cream

Fusilli with pea and pecorino cream is a deliciously simple and tasty dish. Here I’ll explain how to prepare it.

Ingredients

• 350 g of fusilli
• 400 g of fresh or frozen peas
• 1 shallot
• 150 g of grated Pecorino Romano
• Extra virgin olive oil
• Salt and pepper to taste
• Vegetable broth or water as needed
• Fresh mint to garnish (optional)

Preparation

1. Start by cooking the fusilli in a pot with plenty of salted water following the instructions on the package.
2. Meanwhile, in a pan, sauté the finely chopped shallot in a drizzle of extra virgin olive oil.
3. Add the peas to the pan with the shallot, add a pinch of salt, and cover with some vegetable broth or water. Let them cook until they are tender, adjusting salt and pepper to taste.
4. Once the peas are cooked, blend them with an immersion blender (or in a blender), adding some of the cooking broth until you get a smooth and homogeneous cream. You can pass it through a sieve for a finer texture if you prefer.
5. Put the pea cream back in the pan and heat over medium heat. Add the grated Pecorino cheese and stir until it has melted, creating a rich and even cream.
6. Drain the fusilli al dente and transfer them to the pan with the pea cream, tossing everything together for a few minutes so the pasta absorbs the flavor of the cream.
7. Serve hot, garnished with chopped fresh mint and an additional sprinkle of pecorino if desired.

Curiosity

Pecorino Romano is a cheese with a strong and slightly spicy flavor, originating from Lazio. Its grainy texture makes it perfect for grating over many dishes in Italian cuisine. Paired with the sweetness of peas, it creates a tasty contrast that enhances the pasta.