Pasta with pear and walnut sauce and pointed cabbage

Ingredients for 4 servings:

• 5 leaves of pointed cabbage
• 2 pears, canned or fresh
• 1 garlic clove(s)
• 50 g walnuts
• 500 g spiral noodles
• Vinegar
• salt and pepper
• allspice powder
• nutmeg powder
• 2 tbsp crème fraîche
• Balsamic vinegar
• Milk
• e.g. cranberries

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Cut the pointed cabbage into thin strips, approximately 0.5 cm wide and 5 cm long. Sauté them for a few minutes in salted water with a dash of balsamic vinegar. Then remove from the heat and let it stand for a while. Add a little sugar, pepper, and salt to taste. Briefly fry the finely chopped garlic clove with the nuts in a little olive oil. Then remove the nuts from the pan and set aside. Peel and core the pears, if necessary, then thinly slice them. If the slices are very small or break, cut them into very small pieces and add them to the garlic clove. If you prefer, you can also mash the pears with a fork. If using canned pears, add about 3 tablespoons of the juice to the garlic. Then add the crème fraîche and thin with milk to the desired consistency and amount. Simmer briefly, then season with salt, pepper, nutmeg, and allspice. Meanwhile, cook the pasta according to the package instructions. Drain the pointed cabbage and place it in small portions in the center of the plate. Arrange the cooked pasta around it and pour the sauce over it. Garnish the pasta with toasted walnuts (chopped slightly if desired) and pear slices. If you like, add a dollop of cranberries.