I need to try this, if only for the colour. Outrageous purple! Come on!
(And I’ve got half of a red cabbage that needs to be used, and it’s waiting in the fridge, staring at me when I open the door.)
Purple pesto pasta
A vibrant, stir-through sauce that can be topped with your choice of green vegetables.
½ head red cabbage, chopped coarsely
2-3 garlic cloves, peeled
2 tbsp sunflower seeds, plus extra to serve
200g dried pasta
2 large handfuls of steamed green vegetables
1. Pulse the cabbage, garlic, sunflower seeds and a few pinches of salt in a food processor. Gradually add the olive oil while pulsing until the mixture forms a paste. Add salt to taste.
2. Cook and drain the pasta, reserving a spoonful of the pasta water. Toss several spoonfuls of the pesto and pasta water with pasta.
3. Top with more sunflower seeds and a handful of steamed green vegetables.
Recipe supplied by Sarah Searle; casayellow.com
(Recipe taken from: http://www.theguardian.com/lifeandstyle/2013/sep/14/10-best-pasta-sauce-recipes)