Purple Pesto Pasta (Red Cabbage Pesto)
- 1/4 head red cabbage, chopped coarsely
- Several tablespoons olive oil (it will depend on how large your cabbage is)
- 2-3 cloves garlic, peeled
- 2 tablespoons raw sunflower seeds
- Kosher salt
- 1 cup whole wheat penne (other pastas would work just fine)
- Pulse cabbage, garlic, sunflower seeds and a few pinches of salt in food processor (it might work in blender, too–let me know if you try it).
- Add olive oil in a thin stream through the food processor tube while pulsing, until the mixture forms a paste. (Because of cabbage’s texture, this will never reach the same pastiness of a basil pesto–as soon as it starts sticking together, you’re good.) Taste for salt, and add more if necessary.
- Put a pot of water to boil. Cook penne in boiling water for 7 minutes or until al dente. Drain, reserving a bit of pasta water. Toss several spoonfuls of the purple pesto and pasta water with pasta in the still-warm pot. Top with toasted sunflower seeds (I also added some baby asparagus I had around, steamed).