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1
Bring a large pot of salted water to a boil.
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2
Heat 3 tablespoons of the olive oil in a large saute pan over medium heat.
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3
Add the cabbage and saute until wilted but still a little firm, about 5 minutes.
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4
Transfer to a bowl.
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5
To the same pan, add 1/4 cup of the olive oil.
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6
Add the rosemary sprigs and cook for 4 minutes over medium heat, turning every minute, until the rosemary leaves get crisp and lightly browned.
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7
Remove to a paper-towel-lined plate to drain.
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8
Add the fusilli to the pan and toast until the edges are browned, 3 to 4 minutes.
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9
Add the toasted pasta to the pot of boiling water and cook until al dente, 8 to 10 minutes.
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10
Meanwhile, heat the remaining 3 tablespoons olive oil in the saute pan over medium heat.
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11
Add the onions and saute until translucent, about 3 minutes.
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12
Add the garlic and saute 1 minute more.
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13
Add the cannellini beans, red pepper flakes, and a generous pinch of salt and pepper; saute for another 2 minutes.
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14
Add the vegetable broth, butter and lemon juice.
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15
Turn the heat down to low and simmer for 3 minutes.
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16
Drain the pasta and add it to the saute pan.
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17
Raise the heat to medium, give the pasta a good stir, and cook for 1 minute.
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18
Stir in the sauteed cabbage.
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19
Crumble the fried rosemary with your hands and stir it into the pasta.
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20
Taste and adjust the seasoning with salt and pepper as needed.
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21
Serve immediately.
