Savoy Cabbage Spaghetti with Walnut Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g spahetti
- 250 g savoy cabbae
- 50 g walnuts
- 1 clove garlic
- 50 g parmesan, freshly rated
- 3 tablespoon olive oil
- 3 teaspoons oil, (walnut oil)
- 2 teaspoons lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente according to the instructions on the packet. Remove the stalk from the savoy cabbage, cut into strips and add to the pasta water 3-5 minutes before the end of the cooking time.
- For the sauce, roughly chop the walnuts and finely puree 30 g of them together with the clove of garlic, olive oil, walnut oil, lemon juice and 4-5 tablespoons of the pasta boiling water until a creamy sauce is obtained. Season to taste with salt and pepper.
- Drain the pasta and savoy cabbage and place in a bowl. Add the sauce and parmesan (important: use freshly grated parmesan, not this dry powder) to the hot noodles and savoy cabbage and mix. Serve sprinkled with the remaining walnuts and some parmesan.
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