Pasta with crispy salami, cabbage & toasted pine nuts
SERVES 4 60ml extra-virgin olive oil 150g mild nduja (see ingredient note, right) 200g green savoy cabbage, chopped 2 cloves garlic, thinly sliced 6 sprigs thyme sea salt and cracked black pepper 300g fresh green or plain linguine (see box, page 55) 250g buffalo mozzarella, chopped 40g toasted pine nuts, chopped
Heat 2 tbsp of the oil in a large nonstick frying pan over a high heat. Add the nduja and cook for 4 minutes or until crispy. Place in a small bowl and set aside.
Wipe the pan clean with paper towel. Add the remaining oil and place over a high heat. Add the cabbage, garlic, thyme, salt and pepper and cook for 2 minutes or until wilted.
While the cabbage mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml of the cooking water. Add the pasta, reserved cooking water and nduja, reserving the nduja oil, to the cabbage mixture and toss to coat.
Divide among bowls, top with the mozzarella and pine nuts and drizzle with the reserved nduja oil to serve. INGREDIENT NOTE Nduja is a spicy spreadable Italian salami, available from delicatessens and speciality grocers. If unavailable, you can substitute finely chopped spicy salami.