LINGUINE WITH SILVERBEET, CAPSICUM & PANCETTA,
SERVES 4
INGREDIENTS
375g linguine
80ml olive oil
1 clove garlic, crushed
1 medium capsicum (red or yellow) sliced thinly
1 small onion, chopped finely
90g pancetta (spicy is nice here), sliced thinly
2 medium leaves silverbeet, trimmed and shredded finely
¼ cup finely grated parmesan
1 Cook pasta in a large saucepan of boiling, salted water for about 8 minutes until tender; drain. Return to pan to keep warm.
2 Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add garlic, capsicum, onion and pancetta and cook, stirring, for about 5 minutes or until onion softens and pancetta is browned. Add silverbeet and cook, stirring, until wilted.
3 Add pasta and parmesan to frying pan and toss to combine. Season to taste and serve.