Ingredients
Scale
- 1 lb (500g) Penne, Fusilli, or Farfalle pasta
- 1/2 medium Green Cabbage, thinly shredded (about 6 cups)
- 1/2 cup Prepared Basil Pesto (store-bought)
- 1/2 cup Heavy Cream or Half & Half
- 2 tablespoons Olive Oil or Butter
- 3 cloves Garlic, minced
- 1/2 teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
- Reserved Pasta Water (about 1/2 cup)
- Grated Parmesan Cheese (optional, for serving)
Instructions
- Start by bringing a large pot of salted water to a boil. While the water heats up, prepare your vegetables. Remove any wilted outer leaves from the cabbage, cut it in half, and slice it into very thin ribbons. Mince your garlic cloves and set them aside. Having everything chopped and ready ensures the cooking process goes smoothly since the cabbage cooks quickly.
- Add the pasta to the boiling water and cook according to the package instructions until it is al dente. While the pasta cooks, heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add the shredded cabbage to the pan. Sauté the cabbage for about 8 to 10 minutes, stirring occasionally, until it wilts and begins to turn golden brown around the edges. Add the minced garlic and red pepper flakes during the last 2 minutes of sautéing to prevent burning.
- Before draining the pasta, scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta. Lower the heat on the cabbage skillet to medium-low. Pour in the heavy cream and the jarred pesto, stirring until the cabbage is evenly coated. Let the mixture simmer for 1 minute until it thickens slightly. Add the cooked pasta directly into the skillet. Toss everything together, adding the reserved pasta water a tablespoon at a time if the sauce needs more moisture to coat the noodles perfectly.
- Season the pasta with salt and freshly ground black pepper to taste. Divide the creamy cabbage pasta into four bowls. If you have it on hand, sprinkle a little grated Parmesan cheese over the top for an extra salty kick. Serve immediately while it is hot and the sauce is velvety.
- Cook Time: 25 minutes