Parisis restaurant on King William St Hyde Park that makes a green vegetable sauce for pasta.
Spaghetti Verde (vegetarian option) Spaghetti tossed with peas, zucchini, broccoli, spinach, aglio, a splash of white wine and shaved parmesan.
I confess it sounded a bit too vegetarian for me but I tried it nonetheless and was pleasantly surprised. I try to make a habit now of throwing green vegetables together for sauces at home and it really seems like whatever is about will do. I didn’t have white wine, but I did have tuna. I think without a bit of a kick from either of these, or some other substitute, maybe some bacon, it would all be too bland.
- shallots chopped
- garlic finely chopped
- a couple of chillis finely sliced
- small tin of tuna in oil
- ghee (or olive oil) for cooking
- at least one medium zucchini washed and grated – a cup or so as minimum
- some fresh peas
- chives chopped
- spring onion, white chopped and added to the sauce, the green chopped and reserved for serving
- additional best olive oil for serving
- grated parmesan
While boiling the water and cooking the spaghetti:
Fry the shallots, garlic and chilli in ghee – I prefer to do the frying in ghee and add olive oil at the end when serving. Better taste. Add the tin of tuna, break up and mix in thoroughly. Then add the various vegetables and herbs.
Mix the cooked spaghetti into the sauce, serve with the spring onion greens scattered on top.