Our spinach pasta with savoy cabbage and gorgonzola is a quick and easy weekday dinner. For added crunch, sprinkle some roughly chopped toasted hazelnuts over the top of the pasta.
VegetarianContains dairyContains milk
Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins
Ingredients
1 tbsp olive oil
2 echalion shallots, finely sliced
2 garlic cloves, crushed
1 tsp honey
1 savoy cabbage, shredded
½ lemon, zest, plus a squeeze of juice to serve
250g Seeds of Change Organic Spinach Trottole Pasta
75g gorgonzola piccante, cut into small pieces
Method
Heat the oil in a large, wide pan set over a medium heat. Finely slice the shallots and fry them for 8 minutes until lightly golden. Crush and stir in the garlic, cooking for 1 minute, then add the honey, cabbage and 3 tbsp water; fry for another 3-4 minutes until just wilted. Add the lemon zest and season.
Meanwhile, simmer the pasta in a pan of boiling salted water for 8 minutes. Scoop out a cupful of the cooking liquid, then drain. Tip the pasta into the wide pan with 3 tbsp of the cooking liquid; toss everything together over a high heat. Fold through small pieces of the gorgonzola, check the seasoning and serve immediately with a squeeze of lemon juice.
For added crunch, sprinkle some roughly chopped toasted hazelnuts over the top of the pasta.
Cook’s tip
For added crunch, sprinkle some roughly chopped toasted hazelnuts over the top of the pasta.
