Silverbeet pappardelle with roasted stalks and a lemon & herb crumb

10 votes

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.

60 Minutes

Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.


  • 800 grams silverbeet, stalks and leaves
  • 2 cloves garlic, crushed
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1/2 cup coarse bread crumbs
  • 1 small handful each of: fresh sage, fresh mint and fresh oregano  (you can also substitute for 1 teaspoon each of the dried equivalent)
  • 1/4 cup sliced almonds
  • 1/2 cup grated parmesan (plus more to serve)
  • Olive oil
  • Salt and pepper
  • 250g pappardelle pasta (you can also use fettucine or any other long pasta)


  1. Preheat the oven to 180 degrees Celsius.
  2. Bring a saucepan of water to the boil.
  3. Wash the silverbeet and strip all the green away from the stalks.
  4. Slice and chop the stalks into thin 2cm pieces.
  5. Blanch the stalks in the boiling water for 2 minutes, then drain.
  6. On an oven tray, spread the stalks out in a single layer and drizzle over a tablespoon of olive oil. Sprinkle on salt and pepper.
  7. Bake the stalks for 20 minutes until just starting to caramelise.
  8. While the stalks are baking, cut the silverbeet greens into small strips.
  9. Heat a large saucepan over low-medium heat and add a tablespoon of olive oil.
  10. Add in the silverbeet, in two batches if your pan isn’t big enough. Let the silverbeet wilt down and add the juice of the lemon and salt and pepper to taste.
  11. Once the silverbeet has completely wilted down, add in the sliced almonds and cook for a minute or two more to lightly toast them.
  12. Remove the pan from the heat.
  13. Bring another large saucepan of water to the boil.
  14. Once boiling add in 1/4 tsp salt and the pappardelle pasta. Cook for 7 minutes or according  to the pasta packet instructions.
  15. While the pasta is simmering, make the herb crumb. Finely chop the fresh herbs and add them into a bowl along with the lemon zest, the crushed garlic, coarse bread crumbs, salt and pepper and 2 tablespoons of olive oil. Combine into a crumbly mixture.
  16. Remove the stalk tray from the oven and sprinkle the crumbs liberally over the stalks. Put it back in the oven for a further 5 minutes.
  17. Once the pasta has cooked, drain it and place it back in the large saucepan. Add in a tablespoon of olive oil, the wilted silverbeet, the parmesan, the stalks and the crumb mixture. Toss it all together.
  18. Serve straight away with a fresh sprinkling of parmesan.
Print This Recipe

You might also like...