A speedy vegetarian pasta perfect for a midweek meal option. Creamy and salty, feta is perfect with silverbeet and tossed through pasta.
- Bring a large saucepan of water to the boil over high heat. Season with salt. Add silverbeet leaves. Cook for 1 1/2 minutes or until just blanched. Use a slotted spoon to transfer to a colander. Refresh under cold running water. Dry well.
- Cook the pasta in boiling water until al dente. Drain, reserving 1/3 cup cooking liquid. Return the pasta and liquid to saucepan.
- Meanwhile, reserve 1 tbs pine nuts. Process the silverbeet, garlic, lemon rind and remaining pine nuts in a food processor until finely chopped. Add 60g of the feta. Process until smooth. Combine the oil, juice and water in a jug. Add to the silverbeet mixture in a slow steady stream, processing until smooth. Season.
- Add the silverbeet pesto to the pasta mixture and gently toss to combine. Sprinkle with the reserved pine nuts and remaining feta. Drizzle with the extra oil.
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Surface Utensil Holder
Cutting Board Set