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
Vendors
Tags
Vegetarian
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