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Legume Pasta with Savoy Pesto and Hazelnuts

17/11/2023

I can provide you with the recipe for a delicious legume pasta with savoy pesto and hazelnuts, a dish that combines Italian tradition with a touch of novelty and sustainability thanks to the use of legume pasta.

Ingredients

  • 250 g of legume pasta (e.g., penne or fusilli)
  • 200 g of savoy cabbage
  • 50 g of toasted hazelnuts
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Red chili pepper (optional)
  • Grated Parmesan or Pecorino cheese (optional for a vegan version)
  • Pasta cooking water

Preparation

  1. Clean the savoy cabbage by removing the tougher outer leaves and wash it under running water. Cut the cabbage into thin strips.
  2. In a large pan, heat a drizzle of extra virgin olive oil and add the crushed garlic clove. If you like, you can also add a small piece of chili pepper for a spicy touch.
  3. Add the cut savoy cabbage to the pan and let it wilt over medium-low heat, stirring occasionally. Season with salt and pepper to taste.
  4. Meanwhile, bring a pot of salted water to a boil and cook the legume pasta according to the package instructions. Reserve some of the cooking water before draining.
  5. Toast the hazelnuts in a pan without adding fats until golden brown, then let them cool and coarsely chop them.
  6. Once the savoy cabbage is soft and slightly golden, transfer it to a mixer and add half of the toasted hazelnuts. Add a little pasta cooking water to help blend until you get a not too fine pesto.
  7. Put the savoy pesto back in the pan and add the drained legume pasta, mixing well to coat it evenly. If necessary, add some of the reserved cooking water to achieve the desired consistency.
  8. Serve the legume pasta with a raw drizzle of extra virgin olive oil, the remaining chopped hazelnuts, and, if desired, a sprinkle of Parmesan or Pecorino cheese.

Curiosity

Legume pasta is an excellent choice for those looking for gluten-free protein alternatives and for those following vegetarian or vegan diets. Combined with the savoy pesto and hazelnuts, it becomes a nutritious and original dish that satisfies without being heavy. The hazelnuts also provide a pleasant contrast in texture and a toasted flavor that pairs well with the sweetness of the savoy cabbage.