Cabbage Hay Pasta Recipes

CABBAGE AND STRAW

Steps:

• Bring a large pot of water to a boil and salt it. Add potatoes and cook 7 minutes. Add the pasta and cook 2 minutes, then stir in cabbage and cook 5 minutes longer.
• While the potatoes and pasta cook, melt butter in a large, deep skillet over medium heat and add garlic and 6 whole sage leaves. Cook 3 to 4 minutes; remove the garlic and whole leaves (reserve the leaves for ganish), then add sliced leaves and the black pepper. Just before draining the pasta and cabbage, add 2 ladles of starchy cooking water to the skillet.
• Drain the potatoes, pasta and cabbage and add to butter and sage. Toss to combine with sage butter, adding in lots of cheese as you work. Toss 1 to 2 minutes to form a cheesy butter coating on the pasta and cabbage then adjust salt and serve. Use reserved whole leaves to garnish the pasta.

STRAW AND HAY PASTA

Steps:

• In a large stockpot, bring salted water to a rapid boil.
• In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
• Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.

HAY AND STRAW

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.

CABBAGE AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
• In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE

Steps:

• Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
• Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
• Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
• Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
• Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.

CABBAGE & HAY PASTA

Steps:

• Bring a large pot of water to a boil, salt it, and add the spaghetti and the potatoes. Cook until the spaghetti is al dente and the potatoes are just tender, about 10 minutes. Drain. (Alternatively, if using fresh buckwheat pasta, start the potatoes first, cook for 8 minutes, then add the pasta and cook for 2 to 3 minutes more.)
• Cut the cabbage into 2 pieces. Cut away the core and shred the cabbage carefully with a sharp knife.
• While the pasta is cooking, in a large skillet, heat the EVOO over medium heat. Add the cabbage, onions, and garlic, then season with salt and pepper. Cook until tender, about 10 minutes. Stir in the chicken stock and simmer for 5 minutes.
• In a small skillet, melt the butter over medium-low heat. Add the sage leaves and cook until crisp, 3 to 4 minutes.
• Toss the pasta and potatoes with the cabbage mixture. Add the sage leaves and butter and the cheese, and toss well.