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Pasta with Tuscan cabbage pesto
Pasta with Tuscan cabbage pesto
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious family meal or perfect starter for an Italian dinner party.
Ingredients:
  • 2 bunches Tuscan cabbage, stems removed
  • 400g linguine
  • 5 anchovy fillets
  • 50g unsalted butter, chopped
  • 125ml (1/2 cup) garlic-infused olive oil
  • 2 tsp chillies, chopped
  • 1 tsp grated finely grated lemon rind
  • 120g grated parmesan
  • Parmesan, extra, to serve
Instructions:
  • Boil the Tuscan cabbage in seasoned boiling water for 5 minutes or until it reaches desired tenderness. Then, drain the cabbage.
  • Boil the pasta in a large pot of salted water until al dente. Save some cooking liquid. Put the pasta back in the pot.
  • In a food processor, blend Tuscan cabbage, anchovies, butter, oil, chili, lemon rind, and grated Parmesan until nearly smooth.
  • Combine the Tuscan cabbage mixture and reserved cooking liquid with the pasta, tossing until fully mixed.
  • Portion the mixture into individual serving dishes and sprinkle generously with flavorful Parmesan cheese.

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