Sicilian salsa verde? Never heard of it, but this recipe works! I subbed the real parmesan for soy parm, and added some grilled chicken pieces to make this a complete meal. Very very good!
Whole grain pasta with Sicilian salsa verde (modified from Bon Appetit)
3/4 pound whole grain pasta (I used spaghetti)
3/4 cup coarsely chopped Italian parsley
6 tablespoons extra virgin olive oil, divided
3 tablespoons drained capers
3 garlic cloves, chopped, divided
juice from 1/2 lemon
6 cups thinly sliced savoy cabbage
6 ounces haricots verts, or regular green beans halved
1/2 cup grated soy parmesan cheese
1 cup leftover chicken (optional)(I used grilled), cut into bite-sized pieces
In a blender or food processor, combine the parsley, 4 tablespoons olive oil, capers, 1 garlic clover, and lemon juice. Pulse to blend into pesto consistency and set aside. This is the salsa verde.
Cook the pasta in boiling salted water until al dente. Just before you drain it, reserve 1 cup of the cooking water for later. Drain the pasta and set aside.
In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the cabbage and saute it until it wilts, 5 – 7 minutes. Add the haricots verts, along with the remaining 2 chopped cloves of garlic, and saute 1 – 2 minutes, until the green beans are bright green and crisp-tender. Add the pasta to the skillet, along with the salsa verde, 1/2 cup soy parmesan, chicken, and 2/3 cup of the reserved pasta cooking water. Turn off the heat and mix everything until well-coated, adding the remaining pasta water if you need to thin it out a bit. (mine needed it) Serves 4.