Pasta with Cabbage and Parsnip Sauce
Peel the parsnips, rinse and cut lengthwise into thin slices. Trim the cabbage, rinse and cut into thin strips.
Melt the butter in a hot pan and sauté the vegetables. Deglaze with the wine, cover and simmer about 5 minutes. Season with salt and pepper to taste.
Cook the pasta in boiling salted water until al dente.
Rinse the mache, trim, spin-dry and puree with the pistachios. Gradually add the oil in a slow steady stream until a pesto. Season with salt, pepper and orange juice and stir in the Parmesan.
Drain the pasta and toss with the vegetables. Transfer to plates, top with the pesto and serve.