Creamy Silverbeet Pasta



1 packet of pasta (Run Rabbit)

1 bunch silvebeet (Ettrick Gardens, Oamaru Organics)

2 cloves garlic  (Ettrick Gardens, Rosedale)

½ cup finely grated parmesan (Whitestone)

200g mascarpone 

120ml cream (Holy Cow)

Pinch nutmeg



Juice of ½ lemon


Wash and roughly chop the silverbeet. Steam in a pot over boiling water and once collapsed remove from the heat and squeeze out as much liquid from the leaves as possible. Bring a pot of water to the boil, add a good pinch of salt and cook the pasta. Drain the pasta and drizzle over a little olive oil so it doesn’t stick together

Finely dice the garlic. Heat a fry pan on a moderate heat and sautee the garlic with a little olive oil until softened . Add the silverbeet leaves, cream and mascarpone and cook for a few minutes before adding the cooked pasta, finely grated parmesan, nutmeg and juice of ½ lemon. Add salt and cracked black pepper to taste and serve immediately


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