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Silverbeet and pancetta linguine

This comforting silverbeet and pancetta linguine is filled with exceptional flavour and is the perfect recipe to warm up the family this cold season.
Silverbeet and pancetta linguine
4
10M
25M
35M

Ingredients

Method

1.Cook pasta in a large saucepan of boiling, salted water for 8 minutes or until tender. Drain. Return to pan to keep warm.
2.Heat oil in a large, deep frying pan over medium-high heat. Cook garlic, onion and pancetta, stirring, for 5 minutes or until onion softens and pancetta is browned. Add silverbeet and cook, stirring, until wilted.
3.Add pasta and parmesan to pan, tossing to combine. Season to taste.

The traditional name for parmesan is parmigiano reggiano, which was first made by Benedictine monks in the year 1200. Today, it’s still produced to the same exacting standards in just a few Italian provinces, including Parma and Reggio.

Note

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