Method

• Wash and roughly chop the silverbeet
• Steam in a pot over boiling water and once collapsed remove from the heat and squeeze out as much liquid from the leaves as possible
• Bring a pot of water to the boil, add a good pinch of salt and cook the pasta
• Drain the pasta and drizzle over a little olive oil so it doesn’t stick together Finely dice the garlic
• Heat a fry pan on a moderate heat and sautee the garlic with a little olive oil until softened
• Add the silverbeet leaves, cream and mascarpone and cook for a few minutes before adding the cooked pasta, finely grated parmesan, nutmeg and juice of ½ lemon
• Add salt and cracked black pepper to taste and serve immediately