Silverbeet Pasta with Pine Nuts & Raisins

Name: Silverbeet Pasta with Pine Nuts & Raisins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 400 g pasta (spaghetti or linguine); 400 g silverbeet, stems removed, leaves roughly chopped; 3 tbsp pine nuts; 3 tbsp raisins; 3 garlic cloves, sliced; 4 tbsp olive oil; 50 g Parmesan or Pecorino, grated; Salt and black pepper; Pinch of chilli flakes

A Sicilian-inspired combination where the sweetness of raisins and crunch of pine nuts perfectly balance silverbeet's earthiness. Surprisingly addictive.

Ingredients

400 g pasta (spaghetti or linguine)
400 g silverbeet, stems removed, leaves roughly chopped
3 tbsp pine nuts
3 tbsp raisins
3 garlic cloves, sliced
4 tbsp olive oil
50 g Parmesan or Pecorino, grated
Salt and black pepper
Pinch of chilli flakes

Method

1Cook pasta in well-salted boiling water according to package directions. Reserve 150 ml pasta water before draining.
2While pasta cooks, toast pine nuts in a dry pan over medium heat for 2–3 minutes until golden. Set aside.
3In a large frying pan, heat olive oil over medium heat. Add garlic and chilli flakes; cook 1 minute until fragrant.
4Add silverbeet leaves and raisins. Toss and cook for 2–3 minutes until leaves wilt.
5Add drained pasta to the pan with a splash of pasta water. Toss well over medium heat for 1 minute.
6Remove from heat. Add grated cheese and toasted pine nuts. Toss to combine, adding more pasta water if needed for a silky sauce.