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Pasta con Verza e Noci | Creamy Autumn Pasta with Savoy Cabbage
(0)
25 min
Quick
Gurkerl Küche
Ein wärmender Herbstklassiker aus Norditalien: Fein geschnittener Wirsing, sanft geschmort mit aromatischem Knoblauch und feiner Butter, trifft auf al dente gekochte Tagliatelle. Knusprig geröstete Walnüsse und frisch geriebener Parmesan verleihen diesem vegetarischen Pastagericht wunderbaren Crunch und nussig-würzige Tiefe.
Preparation method
Preparation
Thoroughly wash the savoy cabbage, cut out the hard stalk, and slice the leaves into fine strips. Peel and finely chop the garlic. Roughly chop the walnut kernels.
Toast the chopped walnut kernels in a large pan without oil over medium heat for 2–3 minutes until fragrant. Then remove from the pan and set aside.
Instructions
Bring a generous amount of salted water to a boil in a large pot. Meanwhile, heat the olive oil together with the butter in the pan. Sauté the chopped garlic in it over gentle heat for about 1 minute.
Chef's tip
Creative crunch from the oven: If you like it extra crispy, you can also toast the walnuts in the oven at 180 °C (top/bottom heat) for 6–8 minutes – this ensures a wonderfully intense roasted aroma.
The starchy pasta water is the secret to perfect binding: mixing it with the butter and Parmesan creates a velvety sauce without any whipping cream.
Ingredients
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