Creamy Pasta with Savoy Cabbage & Hazelnuts | Autumnal Delight

Coarsely chop the hazelnuts and toast them in a dry skillet over medium heat for 3–4 minutes until golden brown and fragrant. Allow to cool on a plate. Finely grate the Parmesan.

Remove the wilted outer leaves and the hard core from the savoy cabbage. Quarter the cabbage and cut it into fine strips, then wash thoroughly and spin dry. Peel and finely chop the shallots and garlic.

Bring plenty of water to a boil in a large pot, salt generously, and cook the penne al dente according to the package instructions. Before draining, reserve a cup of starchy pasta water (approx. 150 ml) and set aside.