Instructions: 1. Place walnut in a single layer in a large skillet. Toast over medium heat, turning once, for 10 minutes. Set aside. Trim silverbeet leaves, discarding tough stems. Coarsely chop leaves and set aside.

2. Heat oil in a large skillet over medium-low heat. Add shallots and garlic and cook, stirring occasionally, until shallots are soft, about 12 minutes. Add silverbeet, season with salt and pepper, and cook, stirring, until silverbeet has wilted, about 5 minutes.

3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Drain, reserving about 1/4 cup of the cooking water to silverbeet mixture. Stir in cheese and walnuts, adjust seasonings and serve.

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