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Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts

Name: Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts
Cuisine: italian
Ingredients: 1/2 14.5-ounce package multi-grain spaghetti (the Bon Appétit 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

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
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.

Recipes sourced from Epicurious.com.

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