© J Sainsbury plc 2020
Via: Tara Fisher
Swede with orecchiette
This recipe makes use of the swede tops as well as the root – so it’s a great one if you grow your own swede – but you can also substitute them with kale or chard
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Ready in 1 hour 20 minutes
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Cooking time 1 hour
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Prep time 20 minutes
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Serves 4
Ingredients
- 1 large swede, cut into 1cm cubes
- 2 tbsp olive or rapeseed oil
- 20g butter
- 1 onion, chopped
- 1 red chilli, deseeded and chopped
- 2 garlic cloves, chopped
- 100g swede tops
- 300g orecchiette
- 1 tbsp extra-virgin olive oil, to drizzle
- 100g vegetarian mature cheddar or other hard cheese, grated, to serve
Method
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1
Preheat the oven to 200°C/gas mark 6. Put the swede cubes into a roasting dish, trickle over the oil and season. Roast for 35-40 minutes, until soft and golden brown.
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2
When the swede is almost done, put a pan of water on to boil for the pasta. Meanwhile, heat the butter in a large, wide saucepan over a low heat. Add the onion, chilli and garlic and sweat for 8-10 minutes, until the onion is soft but not coloured. Then turn up the heat to medium and add the swede tops. Season and stir for 1-2 minutes until wilted.
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3
While the veg are sweating, salt the boiling water and cook the pasta according to packet instructions.
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4
When the swede is ready, add it to the pan of onions and wilted greens. Drain the pasta and stir it in, with a slosh of extra-virgin oil, and more salt and pepper if needed. Toss together. Serve straight away, in warmed bowls, topped with a generous sprinkling of cheese.
