Sometimes all I want for dinner is a quick pasta dish and this silverbeet pesto pasta is perfect for that. Not only can you whip up the pesto in the time it takes to cook the pasta, but it’s packed with flavour as well. Plus, it’s a simple way to eat your greens!
Ingredients List
- 400g pasta
- 50g pine nuts
- Bunch of silverbeet
- 2 cloves garlic
- Zest and juice of a small lemon
- Pinch of dried chilli flakes
- 120g feta
- 1/4 cup extra virgin olive oil
- 1tbs water
Steps
- Cook the pasta until al dente. Drain, reserving 1/2 cup cooking liquid and return to the saucepan
- Toast the pine nuts and set aside
- Roughly chop the silverbeet and cook the stems in salted boiling water for 1 minute, then add the leaves for a further 90 seconds. Drain and rinse under cold water then squeeze out all the liquid
- Add the silverbeet, 2/3rds of the pine nuts, minced garlic, lemon zest and chilli flakes in a food processor and blitz until combined
- Add half the feta and blitz until smooth
- Combine the lemon juice, oil and 1tbs water and add to the food processor slowly, processing until smooth and well combined. Season.
- Spoon over the pasta and toss well to combined then serve, topped with remaining pine nuts and feta and a drizzle of oil
It is seriously that simple! The best part is you can whip up the pesto in advance if need be, so then all you have to do is boil up the pasta when you’re ready to serve. This silverbeet pesto pasta is such a good mid week meal, and it’s seriously delicious as well!
You can obviously use any type of pasta you have in the pantry, but personally I love using small shapes with this sauce. It gets into the crevices and gaps so you get extra sauce with every bite!
Who wants a bowl of this silverbeet pesto pasta for dinner tonight?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!