Pasta with beetroot leaves and walnut sauce

Recipe from: 5/25/1995 12:00:00 AM
Ingredients 9
Servings 5
Time

Ingredients

  • 750
    ml
    finely shredded beetroot leaves
  • 125
    ml
    chopped walnuts
  • 3
    cloves garlic, crushed
  • 30
    ml
    olive oil
  • 2
    ml
    dried thyme
  • salt and black pepper to taste
  • 250
    ml
    cream
  • 200
    g
    uncooked pasta
  • Parmesan cheese
 

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.
 

 

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