Multi-Grain Pasta With Sicilian Salsa Verde, Cabbage, And Haricots Verts
- 1/2 14.5-ounce package multi-grain spaghetti (the Bon Appetit Test Kitchen used Barilla Plus) or whole wheat pasta
- 3/4 cup coarsely chopped Italian parsley
- 6 tablespoons olive oil, divided
- 3 tablespoons drained capers
- 3 anchovy fillets
- 3 garlic cloves, chopped, divided
- 6 cups thinly sliced savoy cabbage
- 1/2 12-ounce bag frozen haricots verts (slender green beans), thawed
- 1 1/2 cups grated Parmesan cheese, divided
- 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.
- Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add cabbage; saute 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.
multigrain spaghetti, italian parsley, olive oil, capers, anchovy, garlic, cabbage, frozen haricots verts, parmesan cheese
Taken from www.epicurious.com/recipes/food/views/multi-grain-pasta-with-sicilian-salsa-verde-cabbage-and-haricots-verts-241326 (may not work)