PAN-FRIED CABBAGE & CHORIZO AGNOLOTTI TOMATO PASTA

SERVES 6 PREP 10 MINS COOK 10 MINS 625g ricotta and spinach agnolotti

cup extra-virgin olive oil 600g green cabbage, cut into thin wedges 2 chorizo sausages, diced 1kg tomato, peeled, diced

cup coarsely chopped flat-leaf parsley leaves

cup natural seed mix, toasted 100g goat’s curd 2 garlic cloves, crushed

Bring a large saucepan of water to the boil. Cook agnolotti 5 mins until tender. Drain. Keep warm.

Meanwhile, heat oil in large deep frying pan. Cook cabbage 2 mins each side until golden. Set aside and keep warm. Add chorizo to pan and cook 5 mins until golden. Add tomatoes and garlic. Cook 2-3 mins to heat through.

Stir through parsley and pasta. Season to taste with salt and pepper. Divide between serving bowls and top with cabbage, seed mix and crumbled goat’s curd.