- 400g linguini pasta
- 125g margarine
- 6 sage leaves
- 2 cloves garlic
- 2 Carisma potatoes
- cabbage leaves
- 150g green beans
- 1 tablespoon pesto
- 1 handful black olives
- 12 cherry tomatoes (toss in olive oil and salt, roast on a high heat 3-4
- 100g shaved parmesan
- Sea salt and black pepper
Melt the margarine together with the garlic cloves and sage leaves. Keep on low heat allowing the butter to simmer and become infused with garlic and sage flavours. Take care to avoid burning the margarine – it should not get dark.
Wash Carisma potatoes, chop into 1 cm cubes. Place cubed potatoes into hot (not boiling) water and bring water to the boil. Cook until al dente. Wash cabbage and beans and prepare to roast the cherry tomatoes.
Bring a large pot of water to the boil, adding a generous pinch of salt. Add the pasta, stirring occasionally. When the pasta is almost cooked, add the cabbage and green beans to the water.
Drain cooked vegetables and pasta and return to the pot. Stir through the potatoes, tomatoes, olives and pesto. Discard the garlic and sage from the hot margarine and stir through the pasta. Season with salt and pepper, top with shaved pecorino and serve immediately.
Depending on your cooking method and technique the level of GR may vary.