This makes a fab family meal or Italian dinner party starter – it’s a real taste sensation.
Ingredients
- 2 bunches Tuscan cabbage, stems removed
- 400g linguine
- 5 anchovy fillets
- 50g unsalted butter, chopped
- 125ml (1/2 cup) garlic-infused olive oil
- 2 teaspoons chillies, chopped
- 1 teaspoon grated finely grated lemon rind
- 120g grated parmesan
- Parmesan, extra, to serve
Method
- Step 1Cook the Tuscan cabbage in salted boiling salted water for 5 minutes or until tender. Drain.
- Step 2Cook the pasta in a large saucepan of salted boiling water until al dente. Drain, reserving a little of the cooking liquid. Return pasta to the pan.
- Step 3Meanwhile, process the Tuscan cabbage, anchovies, butter, oil, chilli, lemon rind and grated parmesan in a food processor until almost smooth.
- Step 4Add the Tuscan cabbage mixture and reserved cooking liquid to the pasta and toss until well combined.
- Step 5Divide among dishes and top with parmesan.
- Low carb
Nutrition
3700 kj
Energy
54g
Fat Total
18g
Saturated Fat
7.5g
Fibre
28g
Protein
72g
Carbs (total)
All nutrition values are per serve
- Author: Reader recipe
- Image credit: Sam McAdam
- Publication: Australian Good Taste
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