Whole Wheat Linguine with Cabbage, Green Beans and Sicilian Pesto
I love the bright green colors and textures in this dish, and the tanginess of the pesto from the capers and a squeeze of lemon. Don’t worry about tasting any “fishiness” from the anchovy paste; it’s one of those flavors that adds a nice richness and depth of flavor to a dish without being discernable in and of itself.
Adapted from Bon Appetit, February 2008.
1/2 lb whole-wheat or multigrain linguine
3/4 cup coarsely chopped Italian parsley
6 tablespoons olive oil, divided
3 tablespoons drained capers
2 tsp anchovy paste
3 garlic cloves, chopped, divided
juice from 1/2 lemon
6 cups thinly sliced savoy cabbage
6 oz haricots verts (slender green beans), or regular green beans halved lengthwise
3/4 grated Parmesan cheese, divided
In a blender or food processor, combine the parsley, 4 tbsp olive oil, capers, anchovy paste, 1 garlic clove, and lemon juice. Pulse to blend into pesto consistency and set aside.
Cook the pasta in boiling salted water until al dente. Just before you drain it, reserve 1 cup of the cooking water for later. Drain the pasta and set aside.
In a large skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the cabbage and saute it until it wilts, 5-7 minutes. Add in the haricots verts or halved green beans, along with the remaining 2 tbsp chopped garlic, and saute 1-2 minutes, until the green beans are bright green and crisp-tender. Add the pasta to the skillet, along with the pesto, 3/4 cup parmesan cheese, and 2/3 cup of the reserved pasta cooking water. Turn off the heat and mix everything until well-coated, adding the remaining pasta water if you need to thin it out a bit.
Serve with additional grated parmesan cheese on top.