Pasta with beetroot leaves and walnut sauce

Name: Pasta with beetroot leaves and walnut sauce
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 750.00 ml beetroot leaves, shredded; 125.00 ml walnuts chopped; 3.00 garlic cloves, crushed; 30.00 ml fresh chillies 573; 2.00 ml dried thyme; salt and freshly ground black pepper to taste; 250.00 ml cream; 200.00 g pasta uncooked; parmesan cheese

5 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

750.00 ml	beetroot — leaves, shredded
125.00 ml	walnuts — chopped
3.00	garlic — cloves, crushed
30.00 ml	fresh chillies — 573
2.00 ml	dried thyme
	salt and freshly ground black pepper — to taste
250.00 ml	cream
200.00 g	pasta — uncooked
	parmesan cheese

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Method:

Stir-fry the beetroot leaves, walnuts and garlic in the heated olive oil until the beetroot leaves are tender. Season with thyme (use 5 ml if using fresh) and salt and pepper. Add the cream and simmer until the sauce thickens slightly.
Cook the pasta in rapidly boiling salted water until just tender. Drain and mix with the beetroot leaf sauce. Sprinkle with Parmesan cheese.
Serves 4-6.