Your browser version is outdated. We recommend that you update your browser to the latest version.

Seaside Garden with Raised Lawns, Hampton, Victoria

Beaumaris Garden.

A gabion wall provides a backdrop to a vibrant, colourful plant scheme.



Recipe: Quick Pasta Verde

It is time to enjoy the last riches of the summer harvest. You will still have crops of tomatoes, basil, zucchini and other warm season plants. Give them a feed with some liquid fertilizer and you will get rewarded with an autumn burst. I have egg plants now just coming into their own, chilies are reddening on the stem and zucchinis continue to grow with vigor. Long yellow / green peppers are ready to eat.

Harvest Pasta, my take on pasta verde
You can make this with pretty much any combination of green veg.

One zucchini peeled and sliced thinly

Florets of broccoli

Green beans sliced into 2 cm lengths

2 bunches of spinach, washed and torn

Seeded and chopped green chillie

Two cloves garlic crushed

A hand full of pine nuts

Extra virgin olive oil

Salt and pepper

Freshly grated parmesan



Bring water to boil, salt and add spaghetti.

Heat one tablespoon oil in a large non stick pan and gently cook the garlic and the pine nuts, being careful not to let them burn.

About 5 minutes before the spaghetti is cooked add all the chopped veg except the spinach, turn up heat and stir gently. Just prior to serving add the spinach and let it wilt, add salt and pepper to taste and the parmesan. Mound up the spaghetti and top with the vegetables. Drizzle with a little extra oil.

Enjoy with fresh bread.