The pasta with Savoy cabbage pesto is a creamy and surprising first course, perfect for serving a sauce that breaks away from the usual. The Savoy cabbage pesto, made with tender cabbage, toasted almonds, cheeses and basil, turns into a rich, velvety sauce that wraps the pasta perfectly.
To get an even creamier consistency, simply add a few tablespoons of the pasta cooking water to the pesto, stirring until you obtain a smooth, fragrant cream. This way the sauce binds perfectly to short pasta shapes like fusilli, macaroni or penne and even to homemade pasta such as busiate or maccheroni al ferretto.
This dish is ideal when you want a simple but flavorful cabbage first course capable of turning a winter vegetable into an original and tasty sauce.
On the blog you can also find many other pasta recipes dressed with homemade pestos and creamy sauces, perfect for varying your pasta first courses every day, like pasta with lemon pesto or purple cabbage pesto or pasta with black kale pesto. This creamy cabbage pasta is one of the most delicate and surprising variations, able to win over even those who usually aren’t big fans of cabbage.
Ready to make it together? Let’s go to the kitchen then, but first remember that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Also take a look at these original pesto pasta recipes that are different from the usual.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 6
- Cooking methods: Stovetop, Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make creamy Savoy cabbage pasta
- 18 oz pasta
- 6 cups Savoy cabbage
- 7 tbsp extra virgin olive oil
- 1/3 cup almonds
- 3/4 cup Parmesan
- 1/4 cup Pecorino
- 2 sprigs basil (if in season)
- 1 clove garlic
- to taste salt
- to taste black pepper
Tools to make Savoy cabbage pesto pasta
- Pot
- Food processor
- Microwave
Steps to make creamy Savoy cabbage pesto pasta
Wash the Savoy cabbage leaves well, remove the toughest part and coarsely chop them. Transfer the cabbage to a microwave-safe bowl, cover and cook for 10 minutes or until tender.
Alternatively, you can steam it, boil it in salted water or sauté it in a pan with a very small amount of oil. Once cooked, let it cool slightly and squeeze well to remove excess water. After cooking, the cabbage weight will be reduced by about half, especially if cooked in the microwave.
In a pan, toast the almonds for a few minutes until they turn golden and release their aroma.
In the food processor combine the cabbage, toasted almonds, chunks of cheese, a few basil leaves, the garlic and the extra virgin olive oil. Blend until you obtain a smooth, homogeneous cream.
Cook the pasta in plenty of salted water and drain it al dente, reserving a little cooking water. Put the pasta in a bowl or pan, add the Savoy cabbage pesto and mix well, adding a little cooking water if necessary.
Plate and finish with a grind of pepper and, if you like, a few fresh basil leaves, if in season.
Storage notes and tips
The pasta with Savoy cabbage pesto is best enjoyed just made, when the cream is still warm and enveloping.
If you have leftovers, you can store them in the refrigerator for one day in an airtight container. When serving, reheat adding a splash of water or milk to restore creaminess.
For a perfect result, always finish the pasta with a little cooking water: this is the secret to obtaining a soft, velvety texture.
If you want to make the dish even richer, you can add a sprinkling of grated cheese or some coarsely chopped almonds for contrast.
The Savoy cabbage pesto can be kept in the refrigerator for 2-3 days in a glass jar or airtight container. To keep it fresher and more fragrant, you can cover the surface with a thin layer of extra virgin olive oil.
If you wish to store it for longer, you can freeze it in small containers or ice cube trays, so you have ready-to-use portions when needed.
Frequently Asked Questions
Can pasta with Savoy cabbage pesto be prepared in advance?
It is preferable to prepare it at the last minute, but you can cook the pasta and have the pesto ready, combining everything shortly before serving.
How to avoid the pasta becoming dry?
Always add a little of the cooking water while finishing the pasta: it will make the sauce creamier.
Can I use any type of pasta?
Yes, but short shapes like fusilli or rigatoni are ideal because they hold the sauce better.
