HANDKERCHIEF PASTA by St Heliers Bay Bistro

Here at I AM Co. one of our favourite things to do is enjoy visiting the great cafes around the country. We’re so spoilt to have such an amazing range of cafes serving some hugely delicious, healthy food from a wide variety of cultures. Some of these cafes have been generous enough to share some of our favourites with you….

St Heliers Bay Bistro is perfect for beachside dining from breakfast through to dinner. Positioned opposite St Heliers Beach, the casual eatery is open early until late, seven days a week. High ceilings and and large bay windows facilitate wonderful water views. It’s the perfect place to unwind, and relax, and enjoy some delicious food.

  • Ingredients:
  • 2 sheets of pasta – rolled out extra thin
  • 1 head of broccoli – cut into mouthful pieces
  • 400g kale
  • 1 red onion – diced
  • 2 cloves garlic – crushed
  • 30g golden sultanas
  • 2 sprigs thyme – finely chopped
  • 20g Italian parsley – finely chopped
  • 50 ml sherry vinegar
  • 20g butter
  • 100 ml vegetable stock
  • 100g creme fraiche
  • 100g fresh ricotta
  • extra virgin olive oil
  • Salt


Blanch together 200g Kale and 20g italian parsley in salted boiling water for 3 min, refresh in ice water and squeeze out all excess water once cooled.

Combine the blanched kale, creme fraiche, 1 teaspoon of olive oil and 1 clove of fresh garlic into a blender and blend until smooth.

Season with salt.

Set aside puree for a later stage.

In a pan over a medium to high heat add in 1 tablespoon of olive oil, onions, remaining garlic, chopped sultanas and thyme into pan and cook until soft.

Add in sherry vinegar, vegetable stock and butter and reduce until thickened sauce consistency.

Lastly, once sauce is thickened, add in remaining kale and broccoli and cook for a further 3 min or until broccoli is al dente.

Place sheet pasta in boiling salted water and cook until al dente.

Place kale puree on bottom of plate, then place sheet pasta.

On top put the cooked broccoli and kale, then finish with fresh ricotta and a touch of olive oil.

Connect with St Heliers Bay Bistro:

If you have an absolute favourite dish from a NZ cafe we’d love to hear from you – we will try our utmost to feature it on the blog! Email us at [email protected]