Linguine with Leeks and Savoy Cabbage

The last time I made a lemony pasta, it was decidedly undelicious. So this time, I trod lightly-lightly with the actual lemon juice, but used the acidic white wine and lemony thyme to underwrite the brightness in this dish. It came out wonderfully. Wintery, but green, light, and yes, bright. Spring-leaning. Welcome, March.

2 tablespoons olive oil
2 tablespoons butter (or additional oil)
3/4 pounds Savoy cabbage, quartered, cored, and sliced into 1/3 inch slices
4 leeks, white and green parts only, sliced in half lengthwise, then chopped into 1/3 inch-wide half moons
salt + pepper
3/4 pound linguine
3 cloves garlic, chopped
leaves from a few sprigs of thyme
2/3 cup dry white wine
1/4 cup chopped fresh flat-leaf parsley
lemon juice
Parmesan cheese, grated (optional)

Set a large pot of salted water on to boil.

Meanwhile, melt the butter, if using, with the olive oil in a wide pot over medium-low heat. Stir in the cabbage and leeks, sprinkle with a pinch of salt and freshly ground black pepper, and let cook until the vegetables begin to soften, about 10 minutes.

Add the pasta to the boiling water.

When the cabbage and leeks are softish, stir in the garlic and thyme. Cook for a minute or so, then pour in the wine. Continue cooking until the wine has mostly evaporated away.

Test the pasta. If it's not done yet, remove the leek-cabbage mixture from the heat and wait until the pasta finishes.

When the pasta is done, add the noodles and parsley directly to the cabbage mixture and toss to combine. Season with additional salt and lots of pepper.

Squeeze a few drops of lemon juice onto the top of each serving. Sprinkle with grated cheese, if desired. Serve with garlic toast.

Serves about four.

(inspired by)