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Tagliatelle with Red Cabbage & Walnuts | Exquisite Autumn Delight
(0)
25 min
Quick
Knuspr-Küche
Zarte Tagliatelle vereint mit sanft geschmortem, in edlem Aceto Balsamico karamellisiertem Rotkohl, feinem Knoblauch und aromatischem Thymian. Vollendet mit frisch geriebenem Parmesan und knackig gerösteten Walnüssen – ein herrlich aromatischer, vegetarischer italienischer Herbstgenuss in nur 25 Minuten.
Ingredients
Preparation method
Thoroughly wash the fresh red cabbage, cut it in half, cut out the core in a wedge shape, and cut or shred the cabbage into thin strips. Peel the garlic cloves and cut them into thin slices. Rinse the fresh thyme, shake dry, and pick the leaves from the sprigs.
Gently toast the walnut kernels in a wide frying pan without oil over medium heat for 3–4 minutes until wonderfully fragrant. Then remove from the pan, let cool briefly, and roughly chop.
Bring plenty of water to a boil in a large pot, salt generously, and cook the tagliatelle al dente according to package instructions. Before draining, make sure to scoop out about 150 ml of the starchy pasta water and set aside.
Chef's tip
The starchy pasta cooking water is the key to the perfect Italian sauce binding (mantecatura) – add it in portions until the tagliatelle are silkily coated in the sauce.
For a particularly velvety, mild touch, a small spoonful of creamy ricotta or fresh goat's cheese can be folded in at the end alongside the Parmesan.
75 min
Under an hour
