Multi-Grain Pasta With Sicilian Salsa Verde, Cabbage, And Haricots Verts

1. 1

   Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

2. 2

   Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.

3. 3

   Heat 2 tablespoons oil in large skillet over medium-high heat. Add cabbage; saute until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add 3/4 cup cheese, pasta, and 2/3 cup pasta cooking liquid, then parsley mixture from processor. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing remaining 3/4 cup cheese separately.

* Per serving · 4 servings · Values may vary.

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