Recipe for Pasta with Red or Green Silverbeet 
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Yield:
1
Ingredients:
Amount Ingredient
16 oz penne (or similarly shaped pasta)
1 lb silverbeet (green or red)
1 tbl mustard (Dijon-style or coarse-grain)
3 tbl red-wine vinegar or freshly squeezed lemon juice
3 tbl olive oil
3 x cloves garlic, minced
1/2 tsp crushed red pepper flakes
Salt and freshly ground black pepper to taste
4 oz Parmigiano-Reggiano cheese, grated or shaved
4 oz prosciutto or thinly sliced cured ham, diced
Instructions:
Instructions: Bring a large pot of salted water to a boil and cook the pasta according to package directions.

Meanwhile, wash and dry silverbeet. Slice stalks into 1/4 inch pieces; slice leaves into 1/2 inch pieces. Set both aside, keeping them separate.

In small bowl, combine mustard and vinegar or lemon juice. Set aside.

In large saucepan, heat oil over medium heat. Add garlic and pepper flakes and heat until garlic turns golden. Add silverbeet stems and cook 3 minutes. Add silverbeet leaves, cover and cook, stirring occasionally, until wilted, 4-5 minutes.

Season with salt and pepper to taste; remove from heat.

Drain pasta; transfer it to a large bowl. Add the mustard mixture and toss to coat. Add the silverbeet mixture, cheese, prosciutto and pecans, if using, and toss to combine. Serve immediately.

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