MIDWEEK HEROES

Run-of-the-mill weeknight dinners are a thing of the past with these new twists!

SILVERBEET & PANCETTA LINGUINE

PREP + COOK 35 MINS SERVES 4 375g linguine ¹⁄ cup (80ml) olive oil 2 cloves garlic, crushed 1 small brown onion (80g), chopped finely 90g hot pancetta, sliced thinly 2 medium silverbeet leaves (130g), trimmed, chopped coarsely ½ cup (40g) finely grated parmesan

Cook the pasta in a large saucepan of boiling salted water for 8 mins or until tender. Drain. Return to pan to keep warm.

Meanwhile, heat oil in a large deep frying pan over medium-high heat. Cook garlic, onion and pancetta, stirring, for 5 mins or until onion softens and pancetta is browned. Add silverbeet and cook, stirring, until wilted.

Add pasta and parmesan to pan. Toss to combine. Season to taste.