zoom Spinach pasta with savoy cabbage & gorgonzola
  • Print A4 A5
    • Close

    Save to your scrapbook

    Spinach pasta with savoy cabbage & gorgonzola

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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. 

    Your recipe note

    Edit your recipe note

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

    Comments

    Average user rating

    5 stars

    Glossary