SAKG Program
This week in the kitchen:
GREEN PASTA SAUCE
INGREDIENTS:
2 tablespoons of olive oil
3 cloves of garlic
8 silverbeet leaves
1 bunch of parsley
1/2 cup of parmesan cheese
Salt and pepper to season
1/2 cup of olive oil
1 cup of water from the cooked pasta
METHOD:
- Peel the garlic. And slice thinly.
- Remove the stem from the silverbeet. (Pop in compost bin). Lay the leaves on top of each other,
- Roll up and thinly slice.
- Remove the stems from the parsley.
- Measure the parmesan.
- Place a large frying pan over a medium high heat, add the olive oil. Cook the garlic for about 30 seconds. Add the silver beet and sauté until wilted. Season with salt and pepper. Remove from heat and set aside.
- Place the mixture into a blender with the cheese, parsley and half the water. Puree until smooth.
- Add the sauce back to the frying pan, add the pasta and olive oil, stir through.
The Stephanie Alexander Kitchen Garden volunteer roster for TERM 3 is now available!
When you arrive to volunteer, always enter the school via the main Tooronga Road gate and sign-in at the New Reception Area before walking down to the SAKG.
To sign up, please click on the link below that matches the year level & class that you wish to sign up for. From there, select the class by clicking the tab at the top of the page. You will then need to enter your name and phone number.
Please note that all volunteers, including grandparents, must have a current WWC to volunteer in any capacity at ASPS.
Sincere thanks for your support!
Bec O'Connell - SAKG Volunteer Coordinator