Pureed Silverbeet and Roasted Pine Nuts with Vetta Rural Aid Fettuccine

Cooking time: 25 minutes, serves 4

Steam silverbeet leaves over a pot of boiling water for 10- 15 minutes until the leaves have softened. Put leaves aside.
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.
Cook pasta according to packet instructions. Drain and put aside.
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).
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.
Pour the silverbeet puree over the cooked pasta and stir through until pasta is evenly coated.
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.