Whilst the year 6 Koalas were at aquatics last week, the year 5 Koalas stayed to cook up a treat. The dish on the menu was fresh fettuccine with sauteed spinach and garlic. Whipping up pasta dough is second nature to FGPS Koalas. Taking turns at rolling out sheets of pasta before cutting them into fettucine, and while the pasta rested, harvesting fresh spinach from the garden. Timing the dish to perfection, the pasta was lightly cooked in salted, boiling water before tossing it through sauteed aromatic garlic, and wilted spinach. With a final drizzle of olive oil and satisfaction, the Koala chefs sat together to enjoy the healthy dish.
