Tagliatelle with Braised White Cabbage & Sage Butter | Fine Autumn Pasta

Clean the white cabbage, cut out the tough core in a wedge shape, and cut or shave the leaves into thin, bite-sized strips. Peel the garlic and slice thinly. Pick the sage leaves from the stems. Wash the lemon with hot water, rub dry, and finely grate the zest.

Coarsely chop the walnut kernels and toast them in a large pan without fat over medium heat for 2–3 minutes until wonderfully fragrant and nutty. Then remove and set aside.

Bring a large pot with plenty of water to the boil, salt generously, and cook the tagliatelle according to package instructions until al dente. Be sure to ladle out about 150 ml of the starchy pasta cooking water before draining.