John Myers
Contents
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Ingredients
pasta
- 250 g Tagliatelle
- 400 g Savoy cabbage leaves, cut into strips
- Salt
sauce
- 1 tsp Thyme
- 25 g Shallot cubes
- 0,5 tsp Garlic clove, finely diced
- 300 ml Cream
- 200 ml White wine
- 80 g Freshly grated Parmesan
- 1 tablespoon Butter
- Freshly grated nutmeg
- Ground white pepper
- 50 g Walnuts
- 1 tablespoon Freshly chopped chives
Instructions
sauce
- Sweat shallot, thyme and garlic in butter. Pour in the wine and reduce by half. Pour in the cream and simmer for another 5 minutes. Stir in 75 ml of pasta cooking water and half of the Parmesan. Carefully! n Do not let it boil anymore. Season to taste with pepper, nutmeg and, if necessary, with salt.
pasta
- While preparing the sauce, cook the pasta in plenty of salted water until al dente. Cook the savoy cabbage for the last 2-3 minutes. Drain and collect 150 ml of the water.
- Mix the pasta and savoy cabbage with the sauce. If necessary, add a little pasta water. Roast and crumble walnuts without fat. Arrange the pasta on deep plates. Sprinkle with the rest of the Parmesan, nuts and chives and serve.
Nutrition
Serving: 100gCalories: 294kcalCarbohydrates: 20.2gProtein: 7.7gFat: 19g
