Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pasta blu oceano ai pinoli tostati e Parmigiano

Ocean Blue Pasta with Toasted Pine Nuts and Parmesan

Name: Ocean Blue Pasta with Toasted Pine Nuts and Parmesan
Yield: Serves 4 servings
Cuisine: American
Ingredients: 11 oz pasta (320 g); 10 1/2 oz red cabbage (300 g); 6 1/3 cups water (1.5 liters); 1 pinch baking soda; 1 3/4 oz pine nuts (50 g); 4-5 tablespoons extra virgin olive oil; 2 oz Parmesan cheese, grated (60 g); Coarse salt, to taste; 1 garlic clove

Davide Brunori @tehtktj

A colorful and unique dish! Perfect for a dinner with friends to impress, or to make mealtime fun for kids (you can leave out the garlic if they don't like it).

Davide Brunori @tehtktj

A colorful and unique dish! Perfect for a dinner with friends to impress, or to make mealtime fun for kids (you can leave out the garlic if they don't like it).

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Ingredients

Serves 4 servings

11 ozpasta (320 g)
10 1/2 ozred cabbage (300 g)
6 1/3 cupswater (1.5 liters)
1 pinchbaking soda
1 3/4 ozpine nuts (50 g)
4-5 tablespoonsextra virgin olive oil
2 ozParmesan cheese, grated (60 g)
Coarse salt, to taste
1garlic clove

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Steps

1

Slice the red cabbage into thin strips. Place it in a pot with the water and bring to a boil for about 15-20 minutes.
2

Pour the purple liquid into a bowl and drain the cabbage (you can set it aside and dress it with olive oil and lemon for a side dish—it will turn fuchsia!).
3

Pour the water back into the pot and bring it to a boil again.
4

Add a very small pinch of baking soda to the boiling purple water. You'll see the water instantly turn a beautiful ocean blue. (Don't add too much!)
5

While the water is heating, toast the pine nuts in a nonstick skillet over medium-low heat for a couple of minutes, without adding any oil. Stir them often until they're golden and fragrant. Set aside.
6

In a large skillet, heat the olive oil with the whole garlic clove. Remove the garlic as soon as it turns golden.
7

Add the uncooked pasta directly to the skillet with the oil and start adding ladles of the hot blue water, just as you would when making risotto.
8

Continue stirring and adding blue water as it's absorbed. The pasta will release starch, creating a natural creamy sauce, and will take on a vibrant blue color.
9

When the pasta is al dente and there's a light blue cream at the bottom (it shouldn't be dry!), remove the skillet from the heat.
10

Add the grated Parmesan and mix vigorously (or toss the pasta) to melt the cheese and create a perfect emulsion with the oil and starchy water.
11

Twirl the blue pasta into a nest in the center of each plate. Sprinkle with the toasted pine nuts and, if you like, a final dusting of Parmesan and a drizzle of raw olive oil.