Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
Butter Bean & Silverbeet Pasta with Balsamic Roasted Tomatoes
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This is the perfect and most delicious meatless Monday pasta dish, you will not regret giving it a go. You could totally add any protein to this such as chicken or some delicious Italian sausage mince. The options are endless and I hope this is a recipe that is on repeat in your homes.
Oh and side note next time I will totally be adding a gorgeous burrata onto this!
500g pasta – spaghetti
1 large brown onion – sliced
4 cloves of garlic
1/2 bunch silverbeet (approximately 6cups) – roughly chopped leaves, finely diced stems
400g tin butter beans – drained and rinsed
400g cherry tomatoes of choice
1/2 cup fresh basil leaves
1 tsp fennel seeds
1/4 cup grated pecorino
1 lemon (juice of only half, rest to serve)
S&P + olive oil
1 tbsp balsamic vinegar
chilli flakes to serve (optional)
- Boil pot of water for pasta & pre heat your oven at 200C fan forced.
- While pot of water is boiling, place a deep sauté pan on medium low heat with a good glug of olive oil. Infuse 5-8 fresh bail leaves for a few minutes until fragrant. Take leaves out and set aside.
- On a lined baking tray, place your cherry tomatoes with some salt, drizzle of olive oil & balsamic vinegar. Give it a little toss or jiggle so the tomatoes are evenly coated. Bake for approximately 10-12minutes and set aside.
- Add salt to your pot of boiling water & cook your pasta as per packet time suggestion.
- While the pasta is boiling, add the silverbeet and cook until wilted. Fold through your butter beans, fennel seeds, all the basil leaves and juice of 1/2 a lemon. Season with S&P to your liking.
- Drain your pasta (reserving 1-1.5 ladles of water) & place into your bean & silverbeet mixture with the grated pecorino & 1-1.5 ladles of pasta water and stir on very low heat, thickening up the dish.
- Serve with baked balsamic cherry tomatoes, an extra squeeze of lemon juice and some extra grated pecorino.
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Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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