Silverbeet and rosemary pasta

A great recipe for the kids using produce from their garden.
Last week I had my students fill out a feedback form that asked them about their favourite activities they have done this term. Not surprisingly cooking rated very highly so as a way to celebrate the end of term I decided to undertake another cooking day with them all. We still have a large amount of silverbeet growing in the garden and the rosemary bush has taken on a life of its own so I thought we would utilise these great ingredients whilst we waited for our newer vegie plants to grow.
This recipe does not have exact measurements for the ingredients as it can be made to taste. Quantities can also be adjusted to allow for larger or smaller serves.
Pasta (spirali, penne, fusilli etc)
Olive oil
Fresh rosemary, finely chopped
Leek, finely chopped
Silverbeet, roughly chopped
Parmesan cheese

  1. Bring a large pot of water to the boil.
  2. Add pasta and cook for approximately 12 minutes or until al-dente.
  3. Drain pasta.
  4. Whilst pasta is cooking, soften leek and rosemary for approximately 1 minute in a lightly oiled pan. Add silverbeet and cook until wilted.
  5. Once pasta is cooked, drain and then add to silverbeet mixture. Stir until heated through. Add extra olive if pasta is too dry. Stir through approximately 1 tablespoon of parmesan cheese per person.
  6. Serve and enjoy!

The students loved this dish! Many of them were lining up for seconds and even thirds which was great to see. Have a go at making it with your kids and let me know what they think.
Happy gardening (and cooking)!