Pasta with crispy salami, cab­bage & toasted pine nuts

The Mail on Sunday - You - - Food Donna Hay -

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.

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