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Ingredients

  • 1 packet of pasta (Run Rabbit)
  • 1 bunch silvebeet (Ettrick Gardens, Oamaru Organics)
  • 2 cloves garlic (Ettrick Gardens, Rosedale)
  • ½ cup finely grated parmesan (Whitestone)
  • 200g mascarpone
  • 120ml cream (Holy Cow)
  • Pinch nutmeg
  • Salt
  • Pepper
  • Juice of ½ lemon

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Creamy Silverbeet Pasta

creamy silverbeet pasta

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