Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts Recipe

Directions:

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
2. Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
3. Heat 2 tablespoons oil in large skillet over medium-high heat. Add cabbage; sauté until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add 3/4 cup cheese, pasta, and 2/3 cup pasta cooking liquid, then parsley mixture from processor. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing remaining 3/4 cup cheese separately.
4. One serving contains the following: Calories (kcal) 663.65; % Calories from Fat 50.7; Fat (g) 37.38; Saturated Fat (g) 9.88; Cholesterol (mg) 58.69; Carbohydrates (g) 47.26; Dietary Fiber (g) 10.40; Total Sugars (g) 2.89; Net Carbs (g) 36.86; Protein (g) 37.65 Nutritional analysis provided by Bon Appétit