Name: Pappardelle with silverbeet, goat cheese, chilli and lemon
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 1 large (200g) brown onion, chopped; 4 clove garlic, chopped; 300 gram silverbeet leaves, shredded; 1/3 cup (80ml) water; 700 gram fresh or 500g dried pappardelle pasta; 1/3 cup chopped fresh flat-leaf parsley; 1/3 cup (50g) toasted pine nuts; 1/2 cup (125ml) extra virgin olive oil, extra; 100 gram goat's curd or soft goat's cheese; 2 teaspoon grated lemon rind; 1/4 cup (60ml) lemon juice; 2 pinch dried chilli flakes, optional

Pappardelle with silverbeet, goat cheese, chilli and lemon

Pappardelle with silver beet, goat's cheese, chilli and lemon

Ingredients

1/2 cup (125ml) extra virgin olive oil

1 large (200g) brown onion, chopped

4 clove garlic, chopped

300 gram silverbeet leaves, shredded

1/3 cup (80ml) water

700 gram fresh or 500g dried pappardelle pasta

1/3 cup chopped fresh flat-leaf parsley

1/3 cup (50g) toasted pine nuts

1/2 cup (125ml) extra virgin olive oil, extra

100 gram goat’s curd or soft goat’s cheese

2 teaspoon grated lemon rind

1/4 cup (60ml) lemon juice

2 pinch dried chilli flakes, optional

Method

1.Heat oil in a large frying pan. Add onion; cook, stirring, until soft. Add garlic; cook, stirring, until fragrant. Stir in the silver beet and water; cook, stirring, until silver beet is wilted and tender. Season to taste with salt and pepper.

2.Meanwhile, cook pasta in a large pan of boiling well-salted water, uncovered, until tender but still firm. Drain.

3.Add pasta, parsley, pine nuts and extra oil to pan with the silver beet mixture; toss until combined.

4.Divide pasta mixture between four heated bowls; top with goat’s curd, rind, juice, chilli and freshly ground black pepper.

Not suitable to freeze or microwave.
Note

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Ingredients

Method

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