1/3cupfinely grated Parmigiano Reggiano or Pecorino cheese
Salt & pepper
1packet of spaghetti
Fill a large pan with water, season with a little salt and set over a medium/high heat to come to a boil.
Meanwhile, strip the cabbage leaves from the stems. Discard the stems and chop the leaves into large pieces.
When the water boils, tip in the cabbage, almonds and garlic. Press down into the water then let them simmer gently for 6-7 minutes. Drain into a colander, retaining the cooking liquid.
Put the cabbage mix into a food processor along with the olive oil, butter and cheese - you can also use a stick blender to save the mess. Season with plenty of salt & pepper, then blend until you have a smooth puree. Add a little of the cooking liquid to loosen the mix slightly.
Cook your spaghetti to the packet instructions in a large pan of salted water. When done, drain and tip into a large pan alongside the cabbage. Toss thoroughly to coat.
I always add a spoonful or two of the pasta cooking water as the pasta will always soak up more liquid than you think, and I think we can all agree that a dry pasta is never fun.
Portion into bowls, then dust generously with more Parmigiano Reggiano and you're good to go!