A natural and savored first course enriched by the italian cheese tradition


Servings: 4 people

  • Sauce with Cheese “Freschi di Natura”
  • 300 g of whole wheat pasta
  • 350 g of cabbage
  • 20 g of butter
  • 20 g of nuts
  • 1 garlic clove
  • 20 peeled almond
  • salt and pepper to taste


1) Clean up the cabbage, remove the central core and cut it into little slices. Wash and dry.

2) Peel and mash the garlic clove, make it brown in a pan with 4 tablespoons of oil, the nuts and the almond roughly crushed and then remove it. Add the cabbage and a pinch of salt. Cook it on a strong flame for 5-6 minutes, mixing frequently.

3) Cook the pasta in salted boiling water and drain it al dente, toss with the cheese sauce “ Freschi di Natura” and the cabbage. Mix and spice up with a pinch of pepper.

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