Fusilli with cabbage and pine nuts

A03154 FUSILLI with CABBAGE and pine nuts INGREDIENTS for 4 PERSONS 440 g fusilli, 100 g of cabbage, 100 g of pine nuts, 50 g butter, 1/2 of the cream, 30 g of grated Parmesan cheese, black truffles, salt and pepper. Clean cabbage, removing the coasts too hard, wash and Blanch them for a few minutes in a pot of boiling salted water. Drain well and cut into strips. Shelled pine nuts and chop very finely. Fire place a pot of water, add salt and, when bubbles, throw yourself through switch fusilli. While the pasta is cooking, prepare the sauce. Melt the butter in a saucepan over low heat, why not browned. Add the Kale, pine nuts, whipped cream and a few flakes of truffle. Pepper and salt. Then season and last mixed the ingredients to mix well; keep warm. Fusilli al dente, drain and toss with the sauce and grated cheese, stirring well. Place in warm individual plates and serve immediately, sprinkling with a little bit of black truffle.