2022 world pasta day recipe
Ingrediends for 4 servings
250 g penne rigate
1 Montoro onion
300 g savoy cabbage
40 g Extra virgin olive oil
70 g peeled pistachios
4 fresh sage leaves
1 bay leaf
Salt and pepper
Clean the onion and wash it. Cut it into thin slices and put it in a large pan with two tablespoons of oil and a bay leaf. Cook over low heat covered with a lid for at least ten minutes, possibly add a couple of tablespoons of hot water if it tends to stick to the bottom.
Wash the cabbage and cut it into thin strips. Add it to the onions and continue cooking after having savory. Cook until the cabbage is soft, it will take at least 20 minutes. Remove the bay leaf.
In a blender, pour the pistachios, the sage leaves deprived of the central rib, 4 or 5 tablespoons of oil, salt and pepper. Blend and set aside.
In a large pot, boil the water for the pasta, add salt to the first boil and cook the quills. Drain the pasta al dente and set aside a cup of cooking water.
Season the penne with the cabbage and pistachio pesto, possibly add a ladle of cooking water.