Green Tomato & Mussel Pasta Recipe
With green heirloom tomatoes paired with green-lipped mussels, basil, rocket and spinach pasta, this meal is a real green feast.
½ cup extra virgin olive oil
½ cup each basil and wild rocket
1 clove garlic, crushed
1 green chilli, seeds removed and finely chopped
400g fresh spinach pasta
50g unsalted butter
1 cup dry white wine
1 kg green-lipped mussels, scrubbed
500g green heirloom tomatoes, sliced
1 tbsp baby capers
Baby nasturtium leaves, to serve
For the oil, combine oil, basil and rocket, garlic and chilli in a small blender and blend until smooth. Season and set aside.
Cook the pasta in salted boiling water for 6-8 minutes or until al dente. Drain and return to the saucepan. Pour over half the oil and toss to coat.
Meanwhile, melt butter in a large wide saucepan over medium heat. Add the wine and mussels. Increase heat to high, cover with a lid and cook for 4 minutes, or until they just open. Serve the mussels with pasta, topped with tomatoes, capers, nasturtium leaves and extra oil.
There are two varieties of green tomatoes. Underripe regular tomatoes and heirloom varieties. The first are tomatoes that are picked before they mature, sweeten and turn red. They are used for their tart fruit flavour and firm crisp texture. The heirloom variety range from apple to deep green, stripped and speckled. These varieties are green with they are ripe. They have a fresh flavour with a subtle floral