Savoy Cabbage Wholewheat Fusilli with Parsley & Garlic Breadcrumbs



SERVES 4PREP COOK 3m

Pine nut topping

30g

pine nuts

  1. Heat a dry pan over high heat. Add pine nuts and toast until golden (3 mins).

Breadcrumb topping

100g

white crusty bread, roughly chopped

2cloves

garlic, finely chopped

2tablespoons

olive oil

20g

parsley

  1. Preheat oven to 200˚C

  2. In an oven tray, place white crusty bread with garlic and sprinkle with salt and pepper.

  3. Coat with olive oil. Bake in oven until crisp and golden.

  4. In a blender, blend bread and parsley until fine.

Pasta

200g

wholewheat fusilli

  1. In a pot of boiling water, add salt and cook wholewheat fusilli until al dente.

  2. Drain pasta.

Cabbage

1

large cabbage, sliced lengthways into shreds

2clove

garlic, finely ficed

1tablespoon

chili flakes

1teaspoon

fennel seeds

15g

sage, chopped

1tablespoon

olive oil

2tablespoons

water

  1. In a pan, heat olive oil over medium heat. Add garlic, chili flakes, fennel seeds to fry for 1 min.

  2. Add sage, large cabbage, and water.

  1. Mix pasta and cabbage to combine well. Top with breadcrumb and pine nuts.