Curly Caesar pasta

PREP TIME: 5 MINS COOK TIME: 25 MINS SKILL LEVEL: EASY CALS: 897 FAT: 31g SAT FAT: 8g CARBS: 114g

SERVES 6

For the full Caesar-experience, try adding leftover cooked chicken and crispy bacon.

YOU WILL NEED

1 garlic clove, finely grated 1tsp Dijon mustard

5 anchovies in oil, finely chopped, (reserve 1tsp of the oil)

50g Parmesan, finely grated, plus extra to serve (optional) 150ml double cream

1tbsp lemon juice

400g pasta (such as fusilli lunghi) 1 savoy cabbage, shredded

HOW TO DO IT

1

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

2

Add the pasta to the boiling water and cook for 8 mins or until just al dente.

3

Add the cabbage to the pan and cook for a further min, before draining – reserve a cup of the pasta water.

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 min. Divide between bowls and top with more grated Parmesan, if liked.

TIP CURLY PASTA LOOKS GREAT ALONGSIDE THE CURLY CABBAGE AND IT TRAPS ALL OF THE DELICIOUS SAUCE – LOOK OUT FOR FUSILLI LUNGHI, CAMPANELLE AND MAFALDINE.