Rigatoni with Saku Saku and toma cream

Cabbage Saku Saku: 350 grams
Rigatoni type of pasta: 250 grams
Toma cheese
Laurel
Celery leaves
Extra virgin olive oil: to taste
Salt to taste.

1. Coarsely chop the cabbage, place it in a saucepan with 150ml of water, 2 bay leaves, a drizzle of oil and a pinch of salt. Cover and cook in 12-15 minutes.

2. Bring the saucepan of water to a boil, add salt and dip the pasta into it.

3. Cut the toma into cubes, add it to the cooked cabbage and blend with a tablespoon of pasta cooking water, one of oil and a sprig of peeled celery.

4. Blend everything together until you get a very fine cream.

5. Drain the pasta and dress it with the cream.