In Brunch, Easter, Holiday Menu

Serves 6




Basil pesto:

4 cups semi-packed fresh basil

4 cloves garlic, roughly minced

¼ cup raw walnuts

1 large lemon, juiced

¼ cup Parmesan, grated

½ cup extra virgin olive oil

Pinch sea salt flakes


350g rigatoni, or short pasta of choice

2 Tbsp Staffords Mint Sauce

100g asparagus tips, blanched

100g shelled edamame beans, blanched

100g tenderstem broccoli, blanched

80g peas, blanched

2 spring onions, sliced

100g feta cheese, crumbled

1 cup mixed fresh herbs, mint, basil and dill work well

Salt and pepper, to taste




For the basil pesto:

Add the basil, garlic, walnuts, lemon juice, parmesan, and a pinch of salt to a food processor.

Blend until well combined. Stream in the olive oil and blend until smooth, scraping down sides as needed. Set aside in the fridge.


Bring a large pot of water to a boil and add a generous amount of salt.

Cook pasta according to package instructions. Then drain and set aside.

Drizzle with a little olive oil and toss to prevent sticking.


In a large bowl add the basil pesto and mint sauce. Mix.

Add the cooked pasta and vegetables.

Toss to combine. Taste to adjust seasoning.

Finally add the herbs and feta and gently mix.




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