Lemon savoy cabbage with cream and linguine

Ingredients for 2 servings:

• 1 small head of savoy cabbage, approx. 400 g
• 300g linguine
• 2 tbsp sunflower seeds
• 1 lemon(s)
• 200 ml cream
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Remove the outer leaves from the savoy cabbage, quarter the cabbage, and cut out the stalk. Cut the savoy cabbage into long, narrow strips, discarding any thick leaf ribs. Bring water with a little salt to a boil and cook the savoy cabbage for about 7 minutes. The vegetables should be soft but still have a bit of bite. Drain the savoy cabbage and rinse briefly with cold water. Cook the linguine according to the package instructions until al dente. Lightly toast the sunflower seeds in a pan without fat. Finely grate the lemon zest and squeeze out the juice. Heat the cream with the lemon zest and season with salt, pepper, and lemon juice. Mix the cream sauce with the linguine and the savoy cabbage strips, and heat everything together briefly. Sprinkle with the toasted sunflower seeds before serving.