Instructions: Cook pasta. Strain and toss with a little oil.

Strip green leaves away from the stalk of the silverbeet. Wash well and drain.

Chop into strips about 2cm wide. Leave on kitchen towel to dry.

In a large frying pan or wok, cook onion, garlic and ginger for 5 minutes in the oils.

Add chilli sauce, nutmeg and silverbeet strips. Cook over high heat while stirring all the time until silverbeet has softened but still has some bite left in it.

BEFORE SERVING:
Heat silverbeet mixture through. Reduce heat and pour in cream. Stir in cooked pasta. Remove from heat.

Toss in Parmesan cheese and mix well. Season with black pepper.

Serve with additional Parmesan cheese.

Degree of Difficulty: Low

Leftovers: May be reheated next day or eaten cold.

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