Curly Caesar Pasta
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Curly Caesar Pasta

You don’t need to buy specific shapes but curly pasta really does look great in this. Alongside the curly cabbage, it traps all of the delicious sauce – look out for fusilli lunghi, campanelle and mafaldine. Add crispy bacon, too, if you like.
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Serves
4-6
Total Time
20 Minutes
Ingredients
1 finely grated garlic clove
1 tsp of Dijon mustard
5 finely chopped anchovies
1 tsp of the anchovy oil
50g of finely grated Parmesan
150ml of double cream
1 tbsp of lemon juice
Flaky sea salt & ground black pepper
400g of fusilli lunghi
1 savoy cabbage
Method
Step 1

Bring a large pan of salted water to the boil. Meanwhile, in a large bowl, combine the garlic, mustard, anchovies and the anchovy oil, parmesan, double cream, lemon juice and a big pinch each of flaky sea salt and ground black pepper.

Step 2

Add the fusilli to the boiling water and cook for 8 minutes or until just al dente.

Step 3

Finely shred the savoy cabbage, add to the pan and cook for a further minute, before draining – reserve a cup of the pasta water.

Step 4

Return the drained pasta and cabbage to the pan, add the dressing with a slosh or two of pasta water (it will make your sauce silky smooth) and toss with tongs to combine for 1 minute. Divide between bowls and top with more grated parmesan.

‘Rustle Up: One-paragraph recipes for flavour without fuss’ by Rhiannon Batten & Laura Rowe (Pavilion Books). Image credit – Claire Winfield

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