Recipe by Michael Weldon from Farm to Fork
Ingredients:
- 1 Pack San Remo Spirals
- 1 bunch Silverbeet, sliced
- 1 bunch Kale, chopped
- 3 Garlic cloves, sliced
- 1/2 teaspoon Chilli Flakes
- 2 tablespoons butter
- 1 bag baby spinach
- 1/2cup vegetable stock
- 1/2cup peas
- 1 lemon, juice & zest
- 1/2 cup olive oil
- 1 teaspoon Dijon Mustard
- Sea Salt
- Extra Virgin Olive Oil
- 1 Avocado (Optional to make a salad)
Method:
- In a large pot bring to the boil heavily salted water, add the pasta and cook following the packet instructions. At the same time as the pasta cooks, you can make the sauce.
- In a cold saucepan add the butter, Extra Virgin Olive Oil and the garlic, place on the heat and allow to slowly heat up. Once the garlic, butter and Olive Oil start bubbling add the chilli flakes. Add the greens into the pan in batches so they wilt. Once all the vegetables have wilted add some vegetable stock and turn the heat down to braise. Add the peas and gently warm through, then add half the baby spinach and cook for 15 seconds just to soften.
- Drain the pasta and shake off extra water. Add the pasta to the sauce pan and gently fold through the braised greens. Turn off the heat, add the mustard and lemon zest. Gently fold through to evenly combine. Serve straight away or cool down and top with Avocado for a fun flavourful pasta salad.
For best results, we recommend using RACO Luminescence saucepans.