After the success with the parsnip ragù from $35 a week I decided to try her recipe for pasta with cabbage and gorgonzola well. I’m always looking for new ways to use vegetables, especially if I don’t eat them very often like cabbage. This recipe is very simple, quick and tasty, especially if you like blue cheese because that’s what it tastes like!
With pasta dishes I always try to match the texture of the pasta with the texture of the sauce (or create a contrast on purpose). Since this sauce has a ‘fine’ texture, I decided to use gnocchetti rather than penne.
For 2 servings
450 grams (1 pound) cabbage, shredded
100 grams (4 oz) blue cheese, diced
200 grams short pasta
salt and freshly ground black pepper
1 teaspoon caraway seeds
2 tbsp olive oil
flatleaf parsley, chopped
Cook the pasta al dente in salted boiling water for the time indicated on the package.
Meanwhile, sauté the cabbage with the caraway seeds in the olive oil until it starts to brown. Lower the heat and add the cheese. Stir to melt.
When the pasta is ready, reserve some cooking water. Drain the pasta and add to the cabbage. Toss to mix. Add a bit of the reserved cooking water if the mixture turns out too dry. Taste and adjusted the seasoning with salt and freshly ground black pepper.
Serve on preheated plates, sprinkled with parsley.