Instructions: Separate Silverbeet into ribs and leaves; cut into 1-inch pieces. In large pot of boiling salted water, cook Silverbeet ribs for 7 minutes. Add leaves and cook for 3 minutes. Drain and rinse under cold water; drain and set aside. In large skillet, heat oil over medium heat; cook onion, garlic, salt, papper and hot pepper flakes for 5 minutes or until softened. Add Silverbeet, raisins and vinegar; toss together. Keep warm over low heat.

Meanwhile, in large pot of boiling salted water, cook penne for 8 to 10 minutes or until tender but firm; drain and toss with Silverbeet mixture.

Serve garnished with pine nuts.

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