Spinach pasta with savoy cabbage & gorgonzola

Name: Spinach pasta with savoy cabbage & gorgonzola
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 echalion shallots, finely sliced; 2 garlic cloves, crushed; 1 tsp honey; 1 savoy cabbage, shredded; ½ lemon, zest, plus a squeeze of juice to serve; 250 g Seeds of Change Organic Spinach Trottole Pasta; 75 g gorgonzola piccante, cut into small pieces

Our spinach pasta with savoy cabbage and gorgonzola is a quick and easy weekday dinner. For added crunch, sprinkle some roughly chopped toasted hazelnuts over the top of the pasta.

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Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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1 tbsp olive oil
2 echalion shallots, finely sliced
2 garlic cloves, crushed
1 tsp honey
1 savoy cabbage, shredded
½ lemon, zest, plus a squeeze of juice to serve
250g Seeds of Change Organic Spinach Trottole Pasta
75g gorgonzola piccante, cut into small pieces

Heat the oil in a large, wide pan set over a medium heat. Finely slice the shallots and fry them for 8 minutes until lightly golden. Crush and stir in the garlic, cooking for 1 minute, then add the honey, cabbage and 3 tbsp water; fry for another 3-4 minutes until just wilted. Add the lemon zest and season.
Meanwhile, simmer the pasta in a pan of boiling salted water for 8 minutes. Scoop out a cupful of the cooking liquid, then drain. Tip the pasta into the wide pan with 3 tbsp of the cooking liquid; toss everything together over a high heat. Fold through small pieces of the gorgonzola, check the seasoning and serve immediately with a squeeze of lemon juice.
For added crunch, sprinkle some roughly chopped toasted hazelnuts over the top of the pasta.