Summary

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

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Instructions

1. 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.
2. 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.
3. 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.