Quick & Easy

Pappardelle with silverbeet, goat cheese, chilli and lemon

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

Photography by Brett Stevens; styling by Julz Beresford

6
30M

Ingredients

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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