Original recipe from Bon Appetit.
1/4 14.5-ounce package multi-grain spaghetti or whole wheat pasta
1/2 cup coarsely chopped Italian parsley
3 tablespoons olive oil, divided
2 tablespoons drained capers
1 can anchovy fillets
1/2 teaspoon crushed red pepper
3 garlic cloves, chopped, divided
3 cups thinly sliced savoy cabbage
1/4 12-ounce bag frozen haricots verts (slender green beans), thawed
1/4 cup grated Parmesan cheese
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
Meanwhile, puree parsley, 2 tablespoons oil, capers, anchovies, crushed red pepper and 1/3 of chopped garlic in mini processor.
Heat remaining tablespoon of 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 cheese, pasta, and 1/4 cup pasta cooking liquid, then parsley mixture from processor. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Serve.
Makes 2 servings