- 400g wholemeal penne
- 3 tbsp rapeseed oil
- 500g cabbage, shredded
- 2-3 chillies deseeded and finely chopped
- 6 large garlic clives, thinly sliced
- 30g walnuts (about 12 halves), chopped
- 1/2 lemon, zested and juiced
1. Cook the penne in a pan of boiling water for 12 mins until tender. Meanwhile, heat the oil in a large pan over a medium heat and fry the cabbage for 8-10 mins until softened. Add the chilli and garlic and cook for 3-4mis more until the garlic is starting to colour. Add the nuts and cook for 1 min more. Remove from the heat and stir in the lemon zest.
2. Drain the penne, reserving the cooking. Add the drained pasta to the cabbage mixture along with lemon juice and two ladlefuls of the drained water and toss everything together to combine. Serve and enjoy.