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Pasta with Savoy Cabbage & Hazelnuts | Autumnal Delight
(0)
25 min
Quick
Knuspr-Küche
Cremige italienische Tagliatelle mit zart geschmortem Wirsing, gerösteten Haselnüssen und aromatischem Parmesan. Schnell zubereitet und ein herbstlicher Seelenwärmer.
Preparation method
Clean the savoy cabbage, cut out the hard core, and cut the leaves into fine strips. Peel and finely chop the garlic cloves. Wash the lemon under hot water, finely grate some zest, then cut it in half.
Toast the hazelnuts in a dry pan without fat over medium heat for 3–4 minutes until fragrant. Remove from the pan, let cool briefly, and coarsely chop.
Bring a large pot of generous salted water to a boil and cook the tagliatelle until al dente according to the package instructions. Before draining, reserve a cup of pasta water (approx. 100 ml).
Chef's tip
For a particularly delicate nutty flavor, you can lightly brown the butter beforehand (brown butter).
Fresh herbs such as a little thyme harmoniously round off this autumn pasta.
75 min
Under an hour
