Does it also happen to you that the color of food becomes a fundamental part of your diet? When the climatic conditions tend to extremes (very hot or on the contrary very cold) the chromatic choice of the ingredients becomes more and more a central element for me, almost as much as their serving temperature.

And this is how today the green and blue stand out on everyone, helping me to find a bit of freshness hidden in some ravine of this city.
Lots of chlorophyll to distract me from the summer heat and to wish you a happy August, wherever you are.

So today I propose this dish of pea flour penne with sautéed cabbage, cardamom flavored extra virgin olive oil, curry, yellow mustard and lots of fresh parsley.

320 gr of pea flour penne
1/2 green cabbage
1 teaspoon of cardamom powder
1 teaspoon of sweet curry
1 teaspoon of yellow mustard powder
1 bunch of fresh parsley (you can also use coriander to taste)
extra virgin olive oil, salt

Boil plenty of hot and salted water. Wash the cabbage and cut it until you get a coarse mince.
In a large non-stick pan (wok type), heat 8 tablespoons of extra virgin olive oil. After a couple of minutes add all the spices and brown them (being careful not to burn them). Add the cabbage, mix it well so that the spices are distributed over all the vegetables, add salt and brown for 5 minutes. Wash and chop the parsley.
Cook the penne al dente and then sauté them in the wok, mixing well, serve with plenty of parsley.