Recipe

Pappardelle with silverbeet, goat cheese, chilli and lemon

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

  • 30 mins cooking
  • Serves 6
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Photography by Brett Stevens; styling by Julz Beresford

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
  • 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.

Notes

Not suitable to freeze or microwave.

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