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Pointed Cabbage Tagliatelle with Walnuts | Autumn Delight
(0)
25 min
Quick
Knuspr-Küche
Zarte Tagliatelle treffen auf sanft karamellisierten Spitzkohl, aromatischen Knoblauch, feine Zitronenfrische und geröstete Walnüsse. Ein herrlich cremiges italienisches Herbstgericht in unter 25 Minuten.
Ingredients
Preparation method
Clean the pointed cabbage, cut it in half, cut out the core, and slice the leaves into thin strips. Peel the garlic cloves and slice them finely. Wash the lemon thoroughly with hot water, finely grate some zest, and squeeze out the juice.
Toast the walnut kernels in a dry pan without fat over medium heat for 3–4 minutes until fragrant. Remove from the pan, let cool briefly, and roughly chop.
Bring plenty of water to a boil in a large pot, salt well, and cook the tagliatelle according to package instructions until al dente. Before draining, reserve a cup of starchy pasta water (approx. 150 ml).
Chef's tip
The starchy pasta water is the secret to the perfect sauce binding – add it splash by splash until the pasta has a silky gloss.
If you like the pointed cabbage even nuttier, let the butter in the pan foam up slightly beforehand and turn hazelnut brown.
75 min
Under an hour
