Pasta con Rutabaga (Italian Swede Spaghetti)

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A friend brought us a wonderful, big yellow swede. We admired it for a day while it sat on the kitchen bench, and this morning it got too much for Mrs BYF. She attacked it with the large chef’s knife and about 30 minutes later we had a delicious pasta. I only post the recipes I have used a lot and those that I am certainly going to use again. This recipe is one of those!

Ingredients

1/4 or less of a massive yellow swede  cut into pencil shaped pieces

3 Cloves of garlic smashed and chopped

1 pinch of chilli

6 tablespoons of olive oil

3 eggs, lightly whisked

a few silver beet leaves optional ( I was digging and the plant was in the way)

salt and pepper

grated parmigiano cheese

Method

Pour the olive oil in to a large pan with a lid. Add the garlic and the pinch of chilli. Add the rinsed and dried swede pieces and fry for a few  minutes. Add a few spoonfuls of water and the silverbeet and cover the pan. Once the swede feels a bit soft and has turned a lovely dark yellow, uncover and let the water evaporate. Put the pasta in the salted boiling water and cook until done. Fry the swede a bit more until a little brown appears but turn off the heat before  the swede disintegrates. Drain and put the pasta in the pan on top of the swede, wait until the sizzle has subsided then pour the egg over the pasta. Mix well by gently turning the mixture in the pan over a few times.

Serve with a generous sprinkling of parmigiano cheese and a bit of black pepper. A dash of Extra Virgin Olive Oil will enhance the flavour.

I took some rabbit back straps from the freezer yesterday as well as harvested fresh salad this morning, hoping to have it as a main today, but after four helpings of Mrs BYF’s swede pasta, the quails were very happy with the salad and the rabbit is back in the fridge.

The Cherry and Black Current Wine complimented this wonderful dish perfectly

ENJOY!!

2 thoughts on “Pasta con Rutabaga (Italian Swede Spaghetti)

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