Fettucine with Rainbow Silverbeet, Pancetta and Cream
Note: this is a scheduled post, I’m off having a baby!
This was a pure farmers’ market cook-up. I love farmers’ markets but I find it really hard to get out of bed early enough on a Saturday (that’s when my local farmers’ market is on) to be there when the nice veggies are still there. They usually sell out if I get there at about 11am. Anyway, one day we managed to rock up there relatively early by my standard (about 10!) and because it was wet and rainy and flooded, all the lovely veggies were still there and naturally I went nuts and we basically ate veggies for the rest of the week.
Which was probably not a bad thing! Anyway I also scored some lovely super duper free-range-pigs-flying-made-in-the-air-organic pancetta as well and hence this dish was conceived.
Saturday farmers’ market pasta for two
- 2 tsp olive oil
- 2 cloves of garlic, chopped
- 4 slices of pancetta, chopped
- 1/2 purple onion, finely chopped
- 6 stalks of rainbow silverbeet (or normal silverbeet), stems chopped finely, leaves chopped into big pieces
- 3 heap dessertspoons of cream
- salt and pepper to taste
- a few gratings of parmesan
- 4 ‘balls’ of egg fettucine, cooked to packet instruction
In a non-stick frying pan, heat up olive oil and sautee pancetta, onion and silverbeet stems slowly for about 10 minutes until the silverbeet stems are soft. Add garlic and season.
Add silverbeet leaves and cook until soft (about 3-4 minutes). Add cream. Toss through cooked pasta. Add a little bit of cooking water if required. Grate parmesan cheese over. Taste and season if required.
It’s really not a bad dish, if I may say so myself 😀