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.