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bucatini with creamy cabbage pesto

Bucatini with Creamy Cabbage Pesto

  • Author: Mortadella Head
  • Total Time: 45 minutes
  • Yield: 4 1x



14 oz cabbage leaves

1 big onion

1/4 cup pecorino cheese

1/4 cup parmesan cheese (+ 2 or 3 extra tbsp to use at the end)

7 fl oz extra-virgin olive oil

2 knobs butter

2 oz walnuts

14 oz bucatini pasta

fine & coarse salt to taste


  1. Clean the cabbage leaves one by one. Let them dry for a few minutes, then place them in a large bowl.
  2. Fill a small pot with water, put it on the stove, and turn the heat on. This way, when you’ll need it to boil the pasta, the water will be already warm.
  3. Chop the onions and add them to the bowl.
  4. Add the olive oil, then blend everything together.
  5. Add the walnuts, and keep blending. Finally, do the same with the parmesan cheese. Salt to taste.
  6. Transfer the cabbage pesto to a wok or large skillet and cook over low heat for a couple of minutes.
  7. By this time, the water in the pot should have come to a boil. Add a handful of coarse salt and stir well.
  8. Add the pasta directly to the wok. Let it bathe in the pesto for a minute, then add 2 or 3 ladles of hot water. You don’t need much, just enough to cover all the pasta.
  9. Cook the pasta, stirring occasionally. After a few minutes, the water will begin to evaporate and the cabbage pesto will thicken. Add another 1 or 2 ladlefuls of water to keep cooking the pasta and to prevent the pesto from sticking to the wok. This process might take a few more minutes than the cooking time reported on the pasta box. Taste your bucatini every once in a while to check if they’re ready. 
  10. When the pasta is al dente and all the water has evaporated, move the wok away from the heat. Stir the pasta well, then add 2 knobs of butter and a dusting of Parmesan cheese on top of it, and cover everything with a lid. Let it sit for 5 minutes.
  11. When the waiting time is up, remove the lid, stir, and enjoy.


Ideally, when the pasta is al dente, all the water should evaporate within a minute or so. If you add too much at a time, you might have to wait too much and overboil the pasta. So, make sure to add it 1 or 2 ladlesful at a time, and only when the amount you’ve added before has evaporated, or when the pesto sauce is about to stick to the wok. 

  • Prep Time: 15
  • Cook Time: 30
  • Category: Pasta

Keywords: cabbage pesto, cabbage pesto pasta