News, Culture & Society

Pasta with crispy salami, cabbage & toasted pine nuts

Pasta with crispy salami, cabbage & toasted pine nuts

Pasta with crispy salami, cabbage & toasted pine nuts


60ml extra-virgin olive oil

150g mild nduja (see ingredient note)

200g green savoy

cabbage, chopped

2 cloves garlic, thinly sliced

6 sprigs thyme

sea salt and cracked

black pepper

300g fresh green or

plain linguine (see box, page 55)

250g buffalo mozzarella, chopped

40g toasted pine nuts, chopped

  • Heat 2 tbsp of the oil in a large nonstick frying pan over a high heat. Add the nduja and cook for 4 minutes or until crispy. Place in a small bowl and set aside.
  • Wipe the pan clean with paper towel. Add the remaining oil and place over a high heat. Add the cabbage, garlic, thyme, salt and pepper and cook for 2 minutes or until wilted.
  • While the cabbage mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain, reserving 125ml of the cooking water. Add the pasta, reserved cooking water and nduja, reserving the nduja oil, to the cabbage mixture and toss to coat.
  • Divide among bowls, top with the mozzarella and pine nuts and drizzle with the reserved nduja oil to serve.


Nduja is a spicy spreadable Italian salami, available from delicatessens and speciality grocers. If unavailable, you can substitute finely chopped spicy salami.


In the recipe photographs we used fresh pasta varieties, available from selected supermarkets, speciality grocers and delicatessens. If you can’t find fresh flavoured pasta, use plain. Dried pasta also works well – follow the cooking times on the packet. If using dried, read the recipes through first and be sure to have your cooked pasta ready at the right time.