Ruminations and recipes from a small kitchen in a big city.


Pasta with leek, capsicum, avocado and toasted pine nuts.

That headline alone has enough appetite appeal to get you salivating. The dish itself is even better.

Chop a leek lengthwise twice, and then slice the lengths to get quartered rings.

Chop a red capsicum into small squares and add the leek and capsicum to a pan with a scored clove of garlic, a dash of white wine, a little olive oil, and lots of pepper. Simmer fifteen minutes. Check fluid level and adjust with more wine.

Meanwhile, cook pasta shells.

When the leek and capsicum are cooked and the wine has almost evaporated, add a sliced avocado, a dessertspoon of home made pesto and half a cup of cream, and simmer until cream reduces.

Drain the pasta shells. This is difficult and annoying. The shells hold the water. Persist. You do not want watered-down pasta sauce.

Spoon creamy vegetables sauce over pasta, add shaved parmesan cheese and toasted pine nuts. Glass of shiraz.

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