Skip to main content
LoginSign Up
Farfalle with Cabbage, Walnuts and Parmesan

Farfalle with Cabbage, Walnuts and Parmesan

This silky, buttery cabbage pasta, inspired by Italian pizzoccheri, is a master class in umami-rich vegetarian cooking.

By Courtney HillNovember 9, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

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.

Ingredients
  • 1

    pound farfalle OR fusilli OR gemelli pasta

  • Kosher salt and ground black pepper

  • ½

    cup walnuts

  • 2

    tablespoons extra-virgin olive oil

  • 2

    medium garlic cloves, thinly sliced

  • 8

    ounces green OR red OR Savoy cabbage, cored and cut crosswise into ½-inch ribbons (about 4 cups)

  • 2

    tablespoons salted butter, cut into 4 or 5 pieces

  • 1

    tablespoon lemon juice

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

  • Shaved Parmesan cheese OR crumbled blue cheese

Step 1

In 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.

Step 2

Meanwhile, in a 12-inch skillet over medium, toast the walnuts, stirring often, until fragrant and lightly browned, about 3 minutes. Transfer to a cutting board; reserve the skillet. Let the nuts cool slightly, then finely chop; set aside.

Step 3

In the same skillet over medium-high, combine the oil and garlic; cook, stirring often, until the garlic begins to brown, about 30 seconds. Stir in the cabbage, butter, ½ teaspoon salt and ¼ teaspoon pepper. Distribute the cabbage in an even layer, then cook, stirring only once or twice, until well browned and tender-crisp, 2 to 4 minutes.

Step 4

Stir the pasta into the cabbage mixture, then add half of the walnuts and ½ cup of the reserved cooking water. Reduce to medium and cook, stirring constantly and vigorously, until the pasta is lightly sauced, 1 to 3 minutes, adding more cooking water as needed to make a silky sauce.

Step 5

Off heat, stir in the lemon juice and half the parsley. Taste and season with salt and pepper. Serve sprinkled with the remaining walnuts and parsley, Parmesan and generous grindings of pepper.

Featured in