- 1/2 bunch silverbeet
- 250g wholemeal linguine or other long pasta
- 2 red onions
- 80ml (1/3 cup) extra virgin olive oil
- 2 tablespoons baby capers
- 100g (1 cup) walnuts
- 60ml (1/4 cup) verjuice (see note) or dry white wine
- 50g vegetarian hard cheese or parmesan (skip this for Vegan)
- 1 teaspoon of Super Sprout Broccoli Sprout powder
- 1 teaspoon of Super Sprout Beetroot powder
Fill 2 large saucepans with water, salt the water, then bring to the boil over medium–high heat. Meanwhile, using a sharp knife and working from stem end of silverbeet towards leaf end, strip leaves from stems. Roughly chop leaves. Trim stems, cut into 6cm lengths, then roughly cut lengthwise into strips.
Add pasta to one pan of boiling water and cook for 11 minutes or until al dente. Add silverbeet stems to second pan, return to the boil, then cook for 3 minutes. Add silverbeet leaves to stems, return to the boil, then cook for a further 2 minutes or until stems and leaves are tender.
Meanwhile, peel onions, then finely chop. Heat oil in a large frying pan over medium heat. Add onions and cook, stirring occasionally, for 5 minutes or until softened. Stir in capers and cook for 1 minute. Roughly chop walnuts. Add to onion mixture and cook, stirring occasionally, for a further 4 minutes or until lightly toasted. Add verjuice, then reduce heat to low.
Drain silverbeet and pasta, reserving 125ml (1/2 cup) pasta cooking water. Add silverbeet, pasta and reserved cooking water to onion mixture. Grate over vegetarian hard cheese or parmesan (skip this for Vegan), season with salt and pepper, then toss well to combine.
Sprinkle beetroot powder and broccoli sprout powder over combined dish, Divide pasta among bowls to serve.