Wholemeal Pasta with Walnuts and Silverbeet

Serves: 4

Ingredients:

• ½ bunch silverbeet

• 250g wholemeal pasta of your choice

• 3 T flaxseed oil

• 2 T baby capers

• 1 cup walnuts

• 60ml dry white wine

Method:

1.      Fill 2 large saucepans with water, salt the water, then bring to the boil over medium–high heat. Meanwhile, using a sharp knife and working from stem end of silverbeet towards leaf end, strip leaves from stems. Roughly chop leaves. Trim stems, cut into 6cm lengths, then roughly cut lengthwise into strips.

2.      Add pasta to one pan of boiling water and cook for 11 minutes or until al dente. Add silverbeet stems to second pan, return to the boil, then cook for 3 minutes. Add silverbeet leaves to stems, return to the boil, then cook for a further 2 minutes or until stems and leaves are tender.

3.      Meanwhile heat oil in a large frying pan over medium heat. Stir in capers and cook for 1 minute. Roughly chop walnuts. Add wine and reduce heat to low.

4.      Drain silverbeet and pasta, reserving 125ml (1/2 cup) pasta cooking water. Add silverbeet, pasta and reserved cooking water to walnut and capers. Grate over hard cheese or parmesan, season with salt and pepper, then toss well to combine.