SPAGHETTI w/SICILIAN SALSA VERDE & CABBAGE Recipe

4

Ingredients

4 SERVINGS
Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts
1/2 14.5-ounce package multi-grain spaghetti (the Bon App�t 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

Preparation

Step 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.

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.