Il Cucinologo
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Legume Pasta with Savoy Cabbage Pesto and Hazelnuts

17/11/2023

I can provide you with the recipe for a delicious legume pasta with Savoy cabbage pesto and hazelnuts, a dish that unites Italian tradition with a touch of novelty and sustainability thanks to the use of legume pasta.

Ingredients

  • 250 g legume pasta (for example penne or fusilli)
  • 200 g Savoy cabbage (cabbage)
  • 50 g toasted hazelnuts
  • 1 garlic clove
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Chili pepper (optional)
  • Grated Parmesan or Pecorino (optional for a vegan version)
  • Pasta cooking water

Preparation

  1. Clean the Savoy cabbage by removing the tougher outer leaves and rinse it under running water. Slice the Savoy cabbage into thin strips.
  2. In a large skillet, heat a drizzle of extra virgin olive oil and add the crushed garlic clove. If you like, you can also add a piece of chili pepper for a spicy touch.
  3. Add the sliced Savoy cabbage to the skillet and let it wilt over medium-low heat, stirring occasionally. Season with salt and pepper to taste.
  4. Meanwhile, bring a pot of salted water to a boil and cook the legume pasta according to the package instructions. Reserve some of the cooking water before draining.
  5. Toast the hazelnuts in a skillet without adding any fat until they turn golden, then let them cool and roughly chop them.
  6. Once the Savoy cabbage is soft and lightly golden, transfer it to a food processor and add half of the toasted hazelnuts. Add a little pasta cooking water to help blend until you obtain a pesto that is not too fine.
  7. Return the Savoy cabbage pesto to the skillet and add the drained legume pasta, mixing well to coat it evenly. If necessary, add a bit of the reserved cooking water to achieve the desired consistency.
  8. Serve the legume pasta with a drizzle of extra virgin olive oil, the remaining chopped hazelnuts, and, if desired, a sprinkle of Parmesan or Pecorino.

Curiosities

Legume pasta is an excellent choice for those seeking gluten-free protein alternatives and for those following vegetarian or vegan diets. Combined with Savoy cabbage pesto and hazelnuts, it becomes a nutritious and original dish that satisfies without weighing you down. Hazelnuts, moreover, provide a pleasant texture contrast and a toasted flavor that pairs beautifully with the sweetness of the Savoy cabbage.