Spaghetti, Puree of Greens & Yolk

Cook Time 30 minutes

Servings 4


1kg mix of cavolo nero, kale and silverbeet stalks removed

2 garlic cloves, peeled

150ml extra-virgin olive oil

400g spaghetti

4 egg yolks, whole

Parmesan, for grating



Boil the cavolo nero and garlic for 5-7 minutes in a large saucepan of boiling water, you want the leaves nice and soft.

Strain and transfer leaves and garlic into a blender, and pulse until smooth, then in a final couple of pulses add your olive oil and pulse to combine. (The puree will keep well in a jar in the fridge for up to a week.)

Now using the same water (it’s hot and flavoured from the greens, and we’re also not wasting water) boil your pasta until al dente.

In a large mixing bowl add 2 cups of the puree. Once the pasta is cooked, drag it into the bowl of puree, and give a good mix so the pasta is very well coated.

Portion the pasta between plates, top with an egg yolk and a grating of parmesan.


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