Autumnal pointed cabbage and nut ribbon noodles

Ingredients for 4 servings:

• 1 pointed cabbage
• 1 clove(s) garlic
• 2 shallots
• 1 chili pepper(s)
• 1 bunch parsley, flat
• n. B. Nuts, mixed, as desired
• 500 g tagliatelle pasta
• 1 tbsp olive oil
• 150 g cream cheese, e.g. herbs or paprika
• salt and pepper
• e.g. Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the pointed cabbage into thin strips, finely chop the garlic, shallots, and chili. Roughly chop the parsley and mixed nuts (e.g., walnuts, peanuts, hazelnuts, almonds). Cook the pasta in plenty of salted water until al dente. Heat olive oil in a pan and lightly sauté the garlic, shallots, chili, and parsley. Add the chopped nuts. Add a ladleful of pasta water to the pan and bring to a boil. Add the pointed cabbage and cook briefly. Add the cream cheese and any additional pasta water to the pan and stir briefly. Remove the cooked pasta from the cooking water and add it to the pan. Bring everything together to a boil, season with salt and pepper, and serve with freshly shaved Parmesan cheese.