Name: Orecchiette With Silverbeet Pesto Recipe
Total time: 20 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

A speedy vegetarian pasta perfect for a midweek meal option. Creamy and salty, feta is perfect with silverbeet and tossed through pasta. 

How to make Orecchiette With Silverbeet Pesto Recipe

Katrina Woodman

Crawler

Italian

<p>A speedy vegetarian pasta perfect for a midweek meal option. Creamy and salty, feta is perfect with silverbeet and tossed through pasta. </p>

Vegetarian

Small silverbeet,  de stemmed

Barilla orecchiette dried pasta

Pine Nuts,  Toasted

Large garlic clove,  chopped

Lemon rind,  finely grated

Smooth feta,  crumbled

Extra virgin olive oil

Lemon juice

Water

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.

step 1

Cook the pasta in boiling water until al dente. Drain, reserving 1/3 cup cooking liquid. Return the pasta and liquid to saucepan.

step 2

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.

step 3

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.

step 4

Taste