serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Perennial Pastas
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 120 g mixed baby spinach and rocket leaves, or other spring greens
- ½ cup parsley leaves
- ½ cup basil leaves
- 2 garlic cloves
- ½ cup grated parmesan cheese, plus extra to serve
- ½ lemon, juiced and finely grated
- ½ cup olive oil
- 2 eggs
- 3 egg yolks
- 500 g dried spaghetti
- lemon wedges, to serve
- salt and black pepper
Instructions
- Fill a large saucepan with water and season with salt generously. Bring to the boil over high heat. Combine the salad leaves, herbs, garlic, parmesan and lemon juice in a food processor. Pulse to a coarse paste, then gradually add the olive oil, until you reach a smooth paste. Add the eggs and egg yolks. Process just until combined.
- Cook the pasta according to package directions, testing the texture from 2 minutes before the time printed on the packet. Reserve 1 cup pasta water, then drain the pasta. Return the pasta to the saucepan and pour in the green egg mixture.
- Stir to coat. Add as much of the pasta water as needed to create a creamy sauce. Serve with extra parmesan, lemon wedges and a good grind of black pepper.
Photography by Kitti Gould.
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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.
Stream free On Demand
Perennial Pastas
