Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts
['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']
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.
Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
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.
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