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Farfalle with Cabbage, Walnuts and Parmesan
This recipe was loosely inspired by northern Italian pizzoccheri, a hearty dish that pairs buckwheat pasta with potatoes, cabbage, butter and cheese. To develop deep, complex flavor, we brown the cabbage well, which adds a pleasant bitterness to the subtly sweet vegetable, and at the same time, the butter takes on rich, nutty notes. Walnuts and Parmesan contribute umami, while a squeeze of lemon juice brightens the flavors. For a richer, creamier dish, swap out the Parmesan for blue cheese, if you have some on hand. Short pasta shapes, such as farfalle, fusilli or gemelli, work best.
pound farfalle OR fusilli OR gemelli pasta
Kosher salt and ground black pepper