Name: Pappardelle with silverbeet, goat cheese, chilli and lemon
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 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

Pappardelle with silverbeet, goat cheese, chilli and lemon

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 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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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