Our third recipe in partnership with Sarah Tanner is this nourishing fettucine. The intense green and peppery flavours of our new season limited release Picual, combined with our manzanilla olives compliment the dish perfectly. This is pure soul food.
Serves 3 - 4
Ingredients
Enough fresh pasta for your servings, we have used fettucine however a pappardelle or spaghetti would work too
½ c Picual
2 t balsamic vinegar
3 T chopped sundried tomatoes
2-3 T Manzanilla Olives, stones removed and roughly chopped
4 garlic cloves, crushed
1 t smoked paprika
½ t chilli flakes
A generous amount of shaved parmesan, we have used just over a cup
3 large silver beet leaves, centre cut out and chopped roughly, feel free to use another leafy green such as cavolo nero or spinach
A large handful of fresh Italian parsley, chopped
Fresh cracked pepper to season
Directions
Cook the pasta as per the packet instructions.
In a large bowl, combine all the ingredients together apart from the silver beet.
Add the cooked pasta along with your chosen leafy green, and stir through well until all the pasta is coated.
Serve with a little extra parmesan, pepper and enjoy.
