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Tagliatelle with Pointed Cabbage & Walnuts | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Cremige italienische Tagliatelle treffen auf feinen, karamellisierten Spitzkohl, aromatischen Knoblauch und geröstete Walnüsse. Abgerundet mit Zitronenabrieb und feinem Parmesan – ein herrlich aromatisches Feierabendgericht in nur 20 Minuten.
Ingredients
Preparation method
Preparation & toasting nuts
Bring a large pot of plenty of water to a boil for the tagliatelle and salt generously. Coarsely chop the walnut kernels and toast them in a dry pan without oil over medium heat for 2–3 minutes until fragrant. Then remove and set aside.
Halve the pointed cabbage, cut out the core in a wedge shape, and slice the halves into approx. 1 cm wide strips. Peel the garlic cloves and cut them into thin slices. Wash the lemon under hot water, dry it, and finely grate the zest.
Preparation & cooking pasta
In a large, deep frying pan, heat the olive oil together with half of the unsalted butter (15 g) over medium heat. Add the sliced pointed cabbage and fry for 6–8 minutes, stirring occasionally, until it wilts and lightly caramelises golden brown at the edges.
Chef's tip
Pasta water is the secret to creamy sauces: The dissolved starch binds butter, olive oil, and cheese into a velvety sauce without any cream.
Variation tip: For an even nuttier flavour, you can briefly foam the butter and let it brown slightly before adding it (brown butter).
75 min
Under an hour
