• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsChromium, Manganese, Silicon, Calcium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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

  2. 1 large (200g) brown onion, chopped

  3. 4 cloves garlic, chopped

  4. 300g silver beet leaves, shredded

  5. 1/3 cup (80ml) water

  6. 700g fresh or 500g dried pappardelle pasta

  7. 1/3 cup chopped fresh flat-leaf parsley

  8. 1/3 cup (50g) toasted pine nuts

  9. 1/2 cup (125ml) extra virgin olive oil, extra

  10. 100g goat's curd or soft goat's cheese

  11. 2 teaspoons grated lemon rind

  12. 1/4 cup (60ml) lemon juice

  13. 2 pinches dried chilli flakes, optional

Instructions Jump to Ingredients ↑

  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.

  5. Not suitable to freeze or microwave.

  6. See The Weekly's Food Team cooking these delicious recipes at the Sydney Royal Easter Show, five shows a day on April 14-16, 20, 21, 24-27. Tickets at the show or online at .


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