Summary

Ingredients

• 200 g pasta, reen
• 1 Chinese cabbage
• 1 bunch parsley
• salt and pepper
• 50 g hazelnuts, round
• 30 g butter
• 1 onion (s)
• Clove garlic
• 5 tablespoon meat stock
• 150 g tomato (s)
• 0.25 liter ¼ cream
• 200 g double cream cheese

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Instructions

1. Boil pasta, keep warm. Retain 1 tablespoon nuts. Clean and wash the Chinese cabbage, cut across into strips. Finely chop the onion, garlic and parsley, fry lightly in the butter with the nuts. Add Chinese cabbage strips, cover with the stock and cook for 3 minutes. Dice the tomatoes, mix in and cook for another minute. Fold in the pasta. Mix together the cream and cream cheese, set aside 2 tablespoons of the mixture. Add the cream and cheese mixture to the pasta and fold in. Cover and simmer briefly. Before serving, garnish with the remaining cream and cheese mixture and sprinkle with the remaining nuts.