Green-Beet Pesto Rigatoni

Serves 4 Prep 10 mins Cooking 10 mins

There is nothing worse than making your own pesto only for it to go brown 10 seconds later. This mixture will store in the fridge and stay green for up to one week.

1 bunch basil, leaves picked (35 g) 1 bunch silver beet

3 garlic cloves, skins removed

50 g Parmesan

¼ cup (40 g) pepitas zest and juice of 2 lemons

80 ml extra virgin olive oil,

plus extra to serve

400 g dried rigatoni

Bring a large saucepan of salted water to the boil. Add basil and silver beet leaves (not stems) and cook for 20 seconds or until wilted. Remove with tongs and refresh in iced water to cool. Remove and dry well on paper towel. Transfer to a blender or small food processor with garlic, Parmesan, pepitas, zest, juice and olive oil and whiz until bright green and smooth.

Finely slice silver beet stems. Return water to the boil, add pasta and cook according to pasta packet instructions. Add the silver beet stems in the last minute of cooking. Strain pasta and stems reserving ½ cup of pasta liquid and refresh under cold water. Return pasta and stems to saucepan and add half the pesto. Stir well to coat, adding pasta water and more pesto as needed to create a well coating sauce.

Serve rigatoni drizzled with extra olive oil and scattered with extra grated lemon zest and freshly cracked pepper. Serve remaining pesto alongside for guests to add extra as they wish.