Pureed Silverbeet and Roasted Pine Nuts

Pureed Silverbeet and Roasted Pine Nuts

Cooking time: 25 minutes, serves 4

  • 500g Vetta High Fibre Fettuccine
  • 5 tablespoons thickened cream
  • 1 bunch silverbeet, leaves only, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 3 tablespoons pine nuts
  • ½ teaspoon nutmeg
  • 4 tablespoons salted butter
  • ½ brown onion, roughly diced
  • Grated parmesan cheese to serve
  • Salt and cracked pepper, to serve
  • 1 tablespoon olive oil, plus extra for serving
  1. Steam silverbeet leaves over a pot of boiling water for 10- 15 minutes until the leaves have softened. Put leaves aside.
  2. Meanwhile, place the onion, garlic and a tablespoon each of butter and olive oil into a frying pan. Cook over medium heat until onions are translucent and lightly golden in colour. Remove pan from heat and put aside.
  3. Cook pasta according to packet instructions. Drain and put aside.
  4. Toast pine nuts by spreading nuts onto a baking tray and placing into an oven for 3-4 minutes at 120⁰C (watch carefully as they can burn very quickly).
  5. Place steamed silverbeet, onion, garlic, nutmeg, pinch of salt, cream and the remaining butter into a food processor. Blend ingredients until the resulting puree is smooth and creamy.
  6. Pour the silverbeet puree over the cooked pasta and stir through until pasta is evenly coated.
  7. To serve, top pasta with grated parmesan cheese, toasted pine nuts, and a drizzle of olive oil. Season with salt and cracked pepper to taste.