Silverbeet pappardelle with roasted stalks and a lemon & herb crumb
This yummy pasta recipe uses the entire silverbeet - stalks and all. The silverbeet leaves are wilted down with a little lemon juice. The stalks are blanched and then oven roasted until slightly caramelised, which makes them super tender, then topped with a herb & lemon crumb. It's all tossed together with a thick pappardelle pasta and a good helping of grated parmesan.