INGREDIENTS (Serves 4)
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1/2 head green cabbage, thinly shredded
1/2 tablespoon olive oil
1 medium garlic clove, minced
Salt and black pepper to taste
Pesto Sauce:
1/3 cup walnuts
2 large garlic cloves, roughly chopped
2 cups packed fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup extra virgin olive oil
1/2 cup grated Parmigiano Reggiano
Extra Parmesan for garnish
PREPARATIONS
1. Bring a large pot of salted water to a boil and cook the cavatelli according to package instructions until al dente. Reserve a small amount of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add the shredded cabbage, season lightly with salt and black pepper, and cook until softened and lightly caramelized, about 8–10 minutes.
3. Prepare the pesto sauce. Add walnuts and garlic to a food processor and pulse until coarsely chopped. Add basil, salt, and pepper and blend until a paste forms. With the processor running, slowly stream in the olive oil until smooth. Add Parmesan and blend until fully combined.
4. Add the drained pasta to a large bowl along with the sautéed cabbage and pesto sauce. Toss until evenly coated, adding a splash of reserved pasta water if needed to loosen the sauce.
5. Finish with freshly grated Parmesan and additional black pepper before serving.
Serves 4. Approximately 1.5 cups per serving.
This is a Step 2 Approved Recipe.
FOR JOURNALING ON THE F FACTOR DIET:
24g carbohydrate, 4g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 540 calories, 15g protein, 42g carbohydrate, 4g fiber, 35g fat
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