Now, those among you who consider yourselves observant may notice there is something wrong with the farfalle. Namely, it looks an awful lot like rotini, not butterflies or bow-ties or whatever farfalle looks like. That, friends, is because it is rotini - rotini primavera, to be exact, which is the clever name they give the naturally colored pasta (which is no more nutritional than plain pasta). Apparently, we're having a Farfalle Famine here in Philadelphia, because try as I did, there was not a single box at Superfresh and I'm not paying $3-4 for special pasta made from Vietnamese rice harvested under a full moon by blessed virgins at Whole Foods.
I would kind of like to leave it there, but I'm just not that short-winded, no matter how epic a closing line that would have been.
Although the tri-colored rotini was very pretty, it really does not work with this dish. The cabbage stays flat and gets limp through the cooking process, so it seems to actually need the flat farfalle noodles to work with it. I was, however, quite pleased with the improved flavor of the cabbage/bean saute - I added a very healthy dozen shakes of Mediterranean Sea salt, as well as a few pinches of plain Jane salt and pepper.
Angst could not get enough slimy, savory cabbage... even if Mister was making fun of him for slurping it up off the floor.