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    Spinach pasta with savoy cabbage & gorgonzola

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    Spinach pasta with savoy cabbage & gorgonzola

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4

    Ingredients

    1 tbsp olive oil
    2 echalion shallots, finely sliced
    2 garlic cloves, crushed
    1 tsp honey
    1 small 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

    1. Heat the oil in a large, wide pan set over a medium heat and fry the shallots for 8 minutes until lightly golden. Stir in the garlic and cook 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.

    2. 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 the gorgonzola, check the seasoning and serve immediately with a squeeze of lemon juice.

    Cook's tip

    For added crunch, sprinkle some roughly chopped toasted hazelnuts over the top of the pasta. 

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    This recipe appeared within the December 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores

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