• E-Z PASTA - 09

    From Dave Drum@1:18/200 to All on Sat Feb 4 13:47:55 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Caramelized Cabbage & Walnut Pasta
    Categories: Vegetables, Nuts. pasta, Herbs, Citrus
    Yield: 4 servings

    1/4 c Olive oil
    3 tb Unsalted butter
    2 ts Cumin seeds
    2 Leeks; white & tender green
    - parts, thin sliced in
    - rings
    4 cl Garlic; fine chopped
    2 lb Fine sliced green cabbage
    Salt
    1 lb Spaghetti or other long
    - pasta
    4 oz Pecorino; grated, more to
    - serve
    3 ts Fresh ground pepper; more as
    - needed
    4 tb Lemon juice
    1 1/2 c Toasted walnuts; rough
    - chopped
    Handful of chopped chives
    - (opt)

    Heat a large Dutch oven or pot over medium. Add the
    olive oil and butter. When the butter has melted, add
    cumin seeds and bloom for 15 seconds, then add the
    leeks, garlic, cabbage and 2 teaspoons salt, and stir
    for 3 to 4 minutes until wilted. Cover, reduce heat to
    medium-low and cook for 10 minutes without stirring.
    Check every few minutes to make sure the bottom is not
    burning. If needed, give it a stir.

    After 10 minutes, remove the lid from the cabbage and
    stir. Cover and cook for another 4 to 5 minutes, until
    it is supersweet and tender. Taste and season with
    kosher salt.

    Meanwhile, bring a large pot of salted water to a boil.
    Add the spaghetti and cook according to package

    instructions. When the pasta is ready, do not drain, but
    use tongs to drag the pasta out of its cooking water and
    straight into the pot with the cabbage. Add about 1 cup
    of pasta cooking water, along with the pecorino and the
    black pepper. Toss well to combine.

    Add lemon juice. Taste, adjusting seasonings with more
    salt, pepper or lemon, if needed. To serve, scatter with
    walnuts and finish with more pecorino and chopped
    chives, if using.

    By: Hetty McKinnon

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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