Tuna pasta with silverbeet and asparagus.

For most parents trying to get the kids to eat greens is often a loosing battle.

What if they were cooked in a super delicious way and wrapped around foods that they love most?

This nutrient dense pasta sauce is a super fast throw together and it is de-lic-ious!

Its vibrant and fresh and once the kids give it a try they wont be able to stop eating. Win!

Recipe serves 4-6

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

3 Tbs extra virgin olive oil

1 small onion, finely chopped

3 cloves garlic, crushed

1/2 Bunch silver beet, stems removed

5 Asparagus spears, woody ends discarded, quartered.

185g Sirena tuna, Italian style, drained.

20g Pecorino cheese, finely grated

1 tsp Lemon juice.

250g Brown rice penne pasta (San remo)

Method:

Bring a large saucepan of salted water to the boil.

Cook pasta as per packet instructions, reserving a cup of the cooking water.

Meanwhile, add the olive oil to a heavy based saucepan over medium heat and cook onions until they become translucent and soft, add the garlic and asparagus and cook for around 5 mins.

Meanwhile blanch the silverbeet leaves in the pasta water for 1 minute (you can do this while your pasta is cooking, just carefully remove them with tongs) then in a heat proof jug place the blanched leaves with half a cup of the pasta water and blend with a stick blender until a loose green sauce is achieved. Pour the sauce into the pan with the onions and simmer for 3-5 minutes with flaked tuna added.

Finish with a squeeze of lemon and pecorino cheese, toss through the pasta and a little of the reserved pasta water if required to loosen the sauce, serve immediately.

Share the moment with the ones you love.

Buon appetite xx