Pasta with Cabbage and Parsnip Sauce

0
Average: 0 (0 votes)
(0 votes)
Pasta with Cabbage and Parsnip Sauce
share Share
print
bookmark_border Copy URL
Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
300 grams Parsnips
200 grams Green cabbage
2 tablespoons butter
70 milliliters dry white wine
salt
freshly ground peppers
400 grams Tagliatelle
120 grams lamb's lettuce
75 grams Pistachio
olive oil
1 splash Orange juice
2 tablespoons freshly grated Parmesan
How healthy are the main ingredients?
ParsnipPistachioParmesanOrange juicesaltolive oil

Preparation steps

1.

Peel the parsnips, rinse and cut lengthwise into thin slices. Trim the cabbage, rinse and cut into thin strips.

2.

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.

3.

Cook the pasta in boiling salted water until al dente.

4.

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.

5.

Drain the pasta and toss with the vegetables. Transfer to plates, top with the pesto and serve.