Spring green spaghetti
- 1 - 2 English spinach plants
- 1 - 2 English spinach plants
- 1 bunch asparagus
- 6 green beans
- 4 spring onions
- ½ cup extra virgin olive oil
- 2 garlic cloves, thinly sliced
- ½ cup frozen peas
- ¼ cup roughly chopped pistachios
- Salt and black pepper
- 500 g spaghetti
- ½ cup freshly grated parmesan, plus extra to serve
- 2 tbsp roughly chopped basil
- 2 tbsp roughly chopped parsley
- 1 tbsp finely shredded dill
- Heat a barbecue, chargrill pan or frying pan over high heat. Grill the spinach, asparagus, beans and spring onions until slightly charred. Trim the roots from the spinach and discard, then chop all the vegetables together to a rough 1 cm dice.
- Bring a large saucepan of salted water to a boil and add the pasta. Cook according to the package directions, checking the doneness 2 minutes before the time printed on the packet.
- Meanwhile, heat a large frying pan over medium heat and add the oil and garlic. Add the frozen peas and cook for about 2 minutes, then add the pistachios and chopped vegetables and season well with salt and pepper.
- Use tongs to transfer the pasta directly into the frying pan with about ¼ cup of the pasta water. Add the parmesan and herbs and toss gently to combine into a sauce that coats the pasta. Transfer the spring green spaghetti to a large serving plate and grate over more parmesan to serve.
- ½ cup extra virgin olive oil - 2 garlic cloves, thinly sliced - ¼ cup roughly chopped pistachios
- ½ cup freshly grated parmesan, plus extra to serve - 2 tbsp roughly chopped basil
- 2 tbsp roughly chopped parsley - 1 tbsp finely shredded dill
- Heat a barbecue, chargrill pan or frying pan over high heat. Grill the spinach, asparagus, beans and spring onions until slightly charred. Trim the roots from the spinach and discard, then chop all the vegetables together to a rough 1 cm dice.
- Bring a large saucepan of salted water to a boil and add the pasta. Cook according to the package directions, checking the doneness 2 minutes before the time printed on the packet. - Meanwhile, heat a large frying pan over medium heat and add the oil and garlic.
Add the frozen peas and cook for about 2 minutes, then add the pistachios and chopped vegetables and season well with salt and pepper. - Use tongs to transfer the pasta directly into the frying pan with about ¼ cup of the pasta water.
Add the parmesan and herbs and toss gently to combine into a sauce that coats the pasta. Transfer the spring green spaghetti to a large serving plate and grate over more parmesan to serve.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.