Make this fresh green sauce ahead of time for quick summer dinners.
It will keep for a week in the fridge.
Words: Robin Powell Recipe: Sarah Glover
Sarah in putting the finishing touches on this delicious and simple dish. Photo - Luisa Brimble
Warrigal greens are not easy to come by if you don’t grow your own. So if your bush tucker patch is still in its development phase substitute an extra
bunch of spinach. As well as serving this zingy green sauce on pasta, dollop it over steamed fresh new potatoes, or partner it up with a piece of barbecued
swordfish or salmon. Sarah loves to use the rind of Buddha’s hand citrus instead of lemon zest. Keep that in mind when Buddha’s hands are in season
next winter and you’re wondering how to make the most of their weird appeal.
What you need:
3 cloves garlic
1 bunch warrigal greens
1 bunch spinach
1 teaspoon lemon rind
juice of 1 lemon
250mls grape seed oil
100ml chicken stock
Olive oil to finish
What to do:
Roughly chop shallots and garlic and wash the leaves.
In a medium-sized pot, add a tablespoon of grape seed oil, and sauté the shallots and garlic on a medium heat till they become translucent.
Add the warrigal greens and spinach and cook until tender.
Whiz the cooked greens, chicken stock and lemon juice in a blender till it becomes a smooth paste. Add extra grape seed oil as needed to achieve your preferred
texture and season to taste.
Cook pasta as per the packet instructions, and drain one minute before cooked.
Add the fettuccine and green sauce and stir to mix over a medium heat so that the starch from the pasta can thicken the sauce. Finish with the lemon zest,
a drizzle of fruity olive oil and freshly ground pepper.
Unused sauce keeps for a week in the fridge, and freezes well.
The finished product, warrigal greens with fettuccine. Photo - Luisa Brimble