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

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

• 1/2 14.140g package multi-grain spaghetti (the Bon Appétit Test Kitchen used Barilla Plus) or whole wheat pasta

• 3/4 cup coarsely chopped Italian parsley

• 90ml olive oil, divided

• 3 tablespoons drained capers

• 3 anchovy fillets

• 3 garlic cloves, chopped, divided

• 6 cups thinly sliced savoy cabbage

• 1/2 350g bag frozen haricots verts (slender green beans), thawed

• 170g grated Parmesan cheese, divided

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

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; sauté until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add 180ml 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 90g cheese separately.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.