I really am bonkers about brassicas at the moment: Savoy cabbage, red cabbage, Brussel sprouts, kale…and so on. Thank goodness they exist, to populate the veg garden, during this somewhat sparse, Winter period. They are actually part of the mustard family, believe it or not. Selective breeding over the years has produced flowers, leaves and roots and has led to an abundance of sturdy varieties. Packed full of vitamins, easy to grow, thriving in cool weather, there’s no excuse. Bung some brassicas in your garden, for inexpensive, leafy feasts all Winter!After my sprout and walnut risotto , the challenge arose to use-up some left-over Savoy cabbage.We had had pork, cooked with Fennel and wholegrain mustard, accompanied by steamed Savoy cabbage. I had 5 leaves left, and was reluctant to confine them to compost.
Whiz the cabbage leaves up in the mixer, with some grated, sieved “pain de noix”,(about a handful, you can also use ground walnuts).
Add a generous glug of walnut oil, the juice of half a lemon, salt and pepper.
Cook some pasta. I used tagliatelle, enough for two people. The sauce really bulked it up. This dish would probably be enough for 4.
Drain the pasta, leaving a little bit of the cooking water in the bottom of the pan.
Add the pesto and stir, on a very low heat for a couple of minutes.
Add a handful of your favourite grated cheese. We used Comté.
Just before serving, add a good few drops of vinegar. I used Savagnin wine-vinegar. You can always use, Jerez vinegar, sherry having similar production methods to matured Savagnin. If not simply white wine or cider vinegar will do, but Savagnin really gives it an extra special touch, its initial lemon and spice flavours, tempered by a smooth, longer-lasting, nutty taste.