Silverbeet pappardelle with roasted stalks and a lemon & herb cr

Great

% Daily Values based on a 2,000 calorie diet

Step 1

800 grams silverbeet, stalks and leaves

Step 2

2 cloves garlic, crushed

Step 3

Juice of 1 lemon

Step 4

Zest of 1 lemon

Step 5

1/2 cup coarse bread crumbs

Step 6

1 small handful each of: fresh sage, fresh mint and fresh oregano (you can also substitute for 1 teaspoon each of the dried equivalent)

Step 7

1/4 cup sliced almonds

Step 8

1/2 cup grated parmesan (plus more to serve)

Step 9

Olive oil

Step 10

Salt and pepper

Step 11

250g pappardelle pasta (you can also use fettucine or any other long pasta)

Step 12

Preheat the oven to 180 degrees Celsius.

Step 13

Bring a saucepan of water to the boil.

Step 14

Wash the silverbeet and strip all the green away from the stalks.

Step 15

Slice and chop the stalks into thin 2cm pieces.

Step 16

Blanch the stalks in the boiling water for 2 minutes, then drain.

Step 17

On an oven tray, spread the stalks out in a single layer and drizzle over a tablespoon of olive oil. Sprinkle on salt and pepper.

Step 18

Bake the stalks for 20 minutes until just starting to caramelise.

Step 19

While the stalks are baking, cut the silverbeet greens into small strips.

Step 20

Heat a large saucepan over low-medium heat and add a tablespoon of olive oil.

Step 21

Add in the silverbeet, in two batches if your pan isn’t big enough. Let the silverbeet wilt down and add the juice of the lemon and salt and pepper to taste.

Step 22

Once the silverbeet has completely wilted down, add in the sliced almonds and cook for a minute or two more to lightly toast them.

Step 23

Remove the pan from the heat.

Step 24

Bring another large saucepan of water to the boil.

Step 25

Once boiling add in 1/4 tsp salt and the pappardelle pasta. Cook for 7 minutes or according to the pasta packet instructions.

Step 26

While the pasta is simmering, make the herb crumb. Finely chop the fresh herbs and add them into a bowl along with the lemon zest, the crushed garlic, coarse bread crumbs, salt and pepper and 2 tablespoons of olive oil. Combine into a crumbly mixture.

Step 27

Remove the stalk tray from the oven and sprinkle the crumbs liberally over the stalks. Put it back in the oven for a further 5 minutes.

Step 28

Once the pasta has cooked, drain it and place it back in the large saucepan. Add in a tablespoon of olive oil, the wilted silverbeet, the parmesan, the stalks and the crumb mixture. Toss it all together.

Step 29

Serve straight away with a fresh sprinkling of parmesan.