Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts
A healthy and flavorful pasta dish combining whole grain spaghetti with a vibrant Sicilian-style salsa verde, tender cabbage, and delicate haricots verts. The sauce features fresh parsley, capers, and anchovies, creating a bold Mediterranean flavor profile.
Ingredients
- •½ package multi-grain spaghetti
- •¾ cup coarsely chopped Italian parsley
- •6 tablespoons olive oil
- •3 tablespoons drained capers
- •3 fillets anchovy fillets
- •3 cloves garlic
- •6 cups thinly sliced savoy cabbage
- •½ bag frozen haricots verts
- •1½ cups grated Parmesan cheese
- •divided
Cooking Instructions
- 1.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
12 min
- 2.
Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
5 min
- 3.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add cabbage; sauté until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add 3/4 cup cheese, pasta, and 2/3 cup pasta cooking liquid, then parsley mixture from processor. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing remaining 3/4 cup cheese separately.
8 min
