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Farfalle with Cabbage, Walnuts and Parmesan
This recipe was loosely inspired by northern Italian pizzoccheri, a hearty dish that pairs buckwheat pasta with potatoes, cabbage, butter and cheese. To develop deep, complex flavor, we brown the cabbage well, which adds a pleasant bitterness to the subtly sweet vegetable, and at the same time, the butter takes on rich, nutty notes. Walnuts and Parmesan contribute umami, while a squeeze of lemon juice brightens the flavors. For a richer, creamier dish, swap out the Parmesan for blue cheese, if you have some on hand. Short pasta shapes, such as farfalle, fusilli or gemelli, work best.
4 to 6
Servings
40 minutes
Ingredients
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1
pound farfalle OR fusilli OR gemelli pasta
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Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain; set aside.
Reviews
August 19, 2023
Easy and delicious
I had Brussel sprouts I had to use up but other yvan that, followed the recipe exactly. It’s simple but delicious!
February 25, 2026
Great first plate for Dinner
I love this dish because it uses cabbage. I learned how to cool from my Sicilian grandmother and cabbage was not part of her repertoire. This was simple to make and yet the pasts sauce had the feel of a creamy sauce and packed a lot of flavor. The lemon juice was a a surprise, but not I taste ho necessary it is - just don't add too much. I love this dish. My only suggestion is to undercook the pasts so that you do not overcook it when instructed to mix vigorously and add pasta water.
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