Rainbow PastaGeorgia Barnes
- 250g wholegrain spaghetti
- 4 tbsp extra virgin olive oil
- 3 cloves garlic, finely sliced
- 1 large bunch rainbow chard, roughly chopped
- 1/4 cup parsley, roughly chopped
- 1/2 lemon, juiced
- 1/4 cup pine nuts, toasted
- 50g parmesan, grated
- Salt and pepper
- Bring a large saucepan of water to boil. Season well with salt. Add spaghetti and cook for 10-11 minutes, or until ‘al dente’ as per packet instructions.
- Meanwhile, place a large frypan over medium heat. Add oil. Sauté garlic. Add rainbow chard and cook for 1-2 minutes or until slightly wilted. Stir through parsley, lemon juice and pine nuts.
- Add 1/4 cup of hot pasta water to the frypan.
- Strain cooked spaghetti and add to sauce. Gently toss to combine.
- Season to taste with salt and cracked black pepper.
- Serve warm with grated parmesan.
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