Pappardelle with silver beet, goat's cheese, chilli and lemon
by Pete Evans
Photography by Brett Stevens; styling by Julz Beresford
Serving size: Serves 4-6
Cuisine type: ItalianCooking time: Less than 30 minutes
Course: MainFavourite flavours: Pasta
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 cloves garlic, chopped
300g silver beet leaves, shredded
1/3 cup (80ml) water
700g 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
100g goat's curd or soft goat's cheese
2 teaspoons grated lemon rind
1/4 cup (60ml) lemon juice
2 pinches 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.
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 eastershow.com.au.
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