Cabbage Pesto

Ingredients

• 350 g whole‑grain fusilli
• Salt
• 120 g cabbage
• 20 g grated Parmesan (at least 32% fat in the product)
• 1 tbsp pine nuts (15 g)
• 6 tbsp Olive oil

Instructions

1. 1.

   Cook pasta according to package instructions in plenty of boiling salted water for 9–11 minutes until al dente, then drain and set aside.

2. 2.

   Meanwhile, clean, wash, remove thick leaf strips from the cabbage, and cut leaves into strips. Boil in salted water for about 4–5 minutes, then drain, shock with cold water, and let drain again.

3. 3.

   Blend the cabbage, a pinch of salt, Parmesan, pine nuts, and olive oil until smooth. Toss the pasta with the cabbage pesto before serving.