Bring a large saucepan of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes or until al dente. Drain and set aside.
Heat the oil in a frying pan over medium heat. Stir in the silverbeet and cook for a few minutes, until the liquid is evaporated. Stir in the sun-dried tomatoes, kalamata olives, green olives and garlic. Cook and stir until tender. Add the fusilli and toss together using 2 spoons until heated through.Sprinkle over Parmesan cheese to serve.
Altered ingredient amounts.
Since my family isn't wild about olives, I omitted the olives and increased the sun-dried tomatoes to 3/4 cup. I also topped with some fresh chopped oregano. Delicious! - 29 Sep 2008
I had some silverbeet from my local farmers market and needed to make dinner, so I found this recipe. It was delicious! Silverbeet is rather strong so the other strong flavours in this recipe balance it out nicely and make a really nice combination. - 29 Sep 2008
I loved this! I had purchased a bunch of silverbeet at the farmers market and needed a recipe. The dish was quick, easy, satisfying, and very healthy! I only used 400g of pasta, and think the proportions are better this way. - 29 Sep 2008