first course


– 1 medium-sized cabbage

– 1 spring onion

– 2 table spoons of olives

– 1 anchovy in oil

– 1 egg

– 20g grated Parmesan cheese and more to serve

– salt to taste

– black pepper, to taste

– 320g Whole grain Farro Penne

– Course salt

Wholemeal Farro Penne Pasta with cabbage and olives


Bring a medium pot of water to boil, add salt. Blanch the cabbage tops in water for a few minutes, saving  the water to boil the pasta.

Heat 2 tablespoons of extra virgin olive oil in a medium pan. Add the spring onion, sliced ​​thinly, and lightly cook before adding the cabbage tops just blanched.

Cook the Whole grain Farro Penne for the time indicated on the package.

Meanwhile, in the pan, add the olives and the anchovy to dissolve with the help of a couple of spoons of the pasta cooking water, adjusting with salt and black pepper.

Drain the pasta and pour directly into the pan where you also add the egg, prepared separately by slightly beating and mixing together with the grated Parmesan.

Divide into four bowls and serve hot. Enjoy your meal!

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