Warm up with the world's most elegant winter pasta - according to Jamie Oliver!
1. Put a large pan of salted water on to boil. Once boiling, drop in the leek and garlic cloves. Let them cook for 3 minutes then add your cabbage and cook for another 3–3½ minutes, but no more! Don’t be tempted.
2. Using tongs or a slotted spoon move the veg to a liquidiser. It's OK if a bit of water comes with it. Add your olive oil and liquidise until you've got a vivid green purée the same consistency as double cream. If it's a bit too dry add a splash of the cooking water. Have a taste, season with sea salt and freshly ground pepper, then put aside.
3. Bring the water back to boil. Cook pasta according to packet instructions then, when it's al dente, drain and add straight back to the pan. Add the sauce and allow it to simmer and cook into the pasta over a medium to low heat for 30 seconds. Just as it comes back to the boil remove from the heat then add your grated cheese. You've got be quick at this point so the pasta doesn’t overcook, so have a taste to check the balance of cheese, salt and pepper.
4. Sprinkle over extra Parmesan, then serve on a big platter and eat as soon as possible. Really nice.
Recipe taken from Jamie Magazine - an exciting new, bimonthly magazine from Jamie Oliver. Subscribe online through the Jamie Magazine website.
© Jamie Oliver 2009.
Photography Copyright © 2009 Jamie Oliver.
Top chefs join forces for a season of hard-hitting shows in Channel 4's Great British Food Fight
Jamie wants supermarkets to label their meat clearly. Pledge your support for his campaign
Watch shows from the Great British Food Fight again, free, for 30 days
.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.