Pappardelle with silverbeet, goat cheese, chilli and lemon
Pappardelle with silver beet, goat's cheese, chilli and lemon
- 30 mins cooking
- Serves 6
Print
Ingredients
Pappardelle with silverbeet, goat cheese, chilli and lemon
- 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
Pappardelle with silverbeet, goat cheese, chilli and lemon
- 1Heat 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.
- 2Meanwhile, cook pasta in a large pan of boiling well-salted water, uncovered, until tender but still firm. Drain.
- 3Add pasta, parsley, pine nuts and extra oil to pan with the silver beet mixture; toss until combined.
- 4Divide pasta mixture between four heated bowls; top with goat's curd, rind, juice, chilli and freshly ground black pepper.
Notes
Not suitable to freeze or microwave.