This recipe was made on the set of On Country Kitchen using fresh ribbon pasta, but you can use any type you like, fresh or dry.
- 250 g fresh pasta of your choice
- Shaved parmesan and extra virgin olive oil, to serve
- 1½ cup (firmly-packed) sorrel leaves
- 1 cup (firmly-packed) warrigal greens
- 80 g (½ cup) pine nuts, lightly toasted
- 3 garlic cloves, crushed
- 30 g (⅓ cup) grated parmesan
- 80 ml (⅓ cup) olive oil
- 1 tsp ground saltbush
- 1 tsp ground native mountain pepper leaf (see note)
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.
For the pesto, place all the ingredients in a food processor and blitz until smooth. Makes about 1 cup.
Bring a large saucepan of well salted water to the boil. Add the fresh pasta and cook for a couple of minutes or just until al dente. Drain, then return to the pan and stir in the pesto. Serve scattered with extra parmesan and a drizzle of extra virgin olive oil.
Mountain pepper leaf is also known as Tasmanian mountain pepper leaf or mountain pepper. Pepper berries come from the same tree. Available online from native food stores.
Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.