Pasta with Cabbage and Hazelnut Pesto
Category: Main Course (Primi Piatti)
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red lentil fusilli | 250g |
| Savoy cabbage | 350g |
| Robiola cheese | 100g |
| Hazelnuts | 60g |
| Parmigiano Reggiano DOP | 50g |
| Extra virgin olive oil | 50g |
| Thyme | 4 sprigs |
| Sea salt | to taste |
| Black pepper | to taste |
Instructions:
To begin preparing this hearty yet delicate pasta with cabbage and hazelnut pesto, start by making the pesto. Begin by removing the outer leaves and the tough central stem of the savoy cabbage. Roughly chop the cabbage and rinse it thoroughly under cold water.
Next, place the cabbage in a large pot of salted boiling water and cook for about 10 minutes until softened. Once the cabbage is cooked, use a slotted spoon to transfer it to a blender or food processor. Be sure to keep the water used for boiling the cabbage, as it will be used to cook the pasta.
While the cabbage is cooking, toast the hazelnuts in a hot pan. Stir frequently to prevent them from burning. Once lightly golden, add half of the toasted hazelnuts to the cabbage in the blender. Add the olive oil, followed by the grated Parmigiano Reggiano, the leaves from the thyme sprigs, and season with freshly ground black pepper and salt to taste. Blend the mixture until smooth and creamy.
Meanwhile, cook the red lentil fusilli in the reserved cabbage cooking water. This will allow the pasta to absorb some of the flavor from the cabbage. Once the fusilli is cooked al dente, drain it, reserving a little bit of the cooking water.
Combine the pasta with the pesto, adding a bit of the reserved pasta water if needed to loosen the sauce. Stir everything together until the pasta is evenly coated and the sauce has a silky consistency.
To serve, plate the pasta, topping it with the remaining toasted hazelnuts for a crunchy contrast. Enjoy your nourishing and flavorful dish of red lentil fusilli with cabbage and hazelnut pesto!
This recipe highlights the earthy flavor of cabbage, enriched by the creamy, nutty pesto, making it a perfect choice for a light yet satisfying meal. The use of red lentil pasta not only enhances the dish’s nutritional profile but also offers a lovely texture that pairs wonderfully with the smoothness of the pesto. The addition of Parmigiano Reggiano and hazelnuts gives a delightful balance of savory, creamy, and nutty notes.
