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Savoy Cabbage Noodles with Walnuts

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 362 kcal

Ingredients
 

  • 220 g Pasta
  • Salt
  • 1 tbsp Extra virgin olive oil *
  • 2 tbsp Extra virgin olive oil **
  • 2 Pc. Onions in strips
  • 3 Pc. Sliced ​​garlic.
  • 450 g Savoy cabbage freshly cut into strips 1-2cm wide.
  • 1 tsp Ground turmeric spice
  • 1 tsp Chopped ginger
  • 1 Pc. Chilli pepper freshly cut into strips.
  • 5 tbsp Roasted walnuts and roughly chopped
  • Extra virgin olive oil
  • 6 tbsp Freshly grated pecorino cheese

Instructions
 

Cooking pasta:

  • Bring 2-3 liters of water to a boil, add salt. When it boils add the pasta and cook according to the package. I've taken IUDs, but it doesn't matter which type. When they are cooked, strain, put approx. 2 dl cooking water aside, mix the pasta with olive oil * and keep warm.

Cooking savoy cabbage:

  • In the meantime, heat the OIL **, sauté the onion and garlic in it, add the savoy cabbage and sauté with it. Add turmeric, ginger, chilli, salt and pepper and continue steaming for a moment, add the dough and cooking water, cover and cook until al dente. Caution with salts Cooking water is also salted. Lightly toast the nuts in a small frying pan without fat.

Serving:

  • Now add the pasta, savoy cabbage and nuts together, drizzle with a little olive oil, sprinkle with cheese (it doesn't necessarily have to be pecorino, it can also be Parmesan), if you like you can also sprinkle with parsley.
  • Meal !! E buon appetito !!

Nutrition

Serving: 100gCalories: 362kcalCarbohydrates: 69.4gProtein: 13.1gFat: 3.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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