Ingredients

• 1/2 14.5-ounce package multi-grain spaghetti (the Bon Appétit Test Kitchen used Barilla Plus) or whole wheat pasta
• 3/4 cup coarsely chopped Italian parsley
• 6 tablespoons olive oil, divided
• 3 tablespoons drained capers
• 3 anchovy fillets
• 3 garlic cloves, chopped, divided
• 6 cups thinly sliced savoy cabbage
• 1/2 12-ounce bag frozen haricots verts (slender green beans), thawed
• 1 1/2 cups grated Parmesan cheese, divided

Instructions

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
2. Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
3. Heat 2 tablespoons oil in large skillet over medium-high heat. Add cabbage; sauté until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add 3/4 cup cheese, pasta, and 2/3 cup pasta cooking liquid, then parsley mixture from processor. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing remaining 3/4 cup cheese separately.