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.