Penne Pasta with Cabbage, Ham, wild garlic pesto and pickled walnuts

Mon, 27 March 2017

Chefs James Kavanagh and William Murray were in the kitchen to show us how to make this delicious dish. 

Penne Pasta with Cabbage, Ham, wild garlic pesto and pickled walnuts

Ingredients:

1.      savoy cabbage, shredded

2.      100g Slice of cooked ham, speck, prosciutto or pancetta

3.      200g Penne pasta

For the Pesto:

4.      75g Wild garlic, stalks removed

5.      30g Parsley, stalks removed

6.      juice of ½ Lemon

7.      80ml Rapeseed oil

8.      30g Parmesan

9.      30g walnuts

10.  salt & pepper

 

11.  1 Pickled walnut, sliced

 

 

Method:

 

In a food processor blitz the ingredients for the pesto all together until a smooth paste is formed. Decant into a sterilized jar and pour a little rapeseed oil over the top to seal. Refrigerate until needed.

 

Bring a large pot of salted water to the boil and add the pasta, simmering until al dente.

 (roughly 10 – 12 minutes)

 

In a large heavy based frying pan heat a little oil and butter over a medium heat and add the shredded cabbage. Season with a little salt and pepper.

Cook the cabbage for around 3-4 minutes until it has wilted and softened. At this point add the ham and cook for a further 2 minutes. Add a little of the pasta water if it looks dry. Add the 2 tablespoons of the wild garlic pesto and stir to combine, cooking for a further 2 – 3 minutes.

 

When the pasta is cooked, drain in a collinder and add to the pan stirring the sauce into the pasta until it is all well coated.

 

Serve with a few slices of pickled walnuts on top.