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Ingredients
for
4
Pasta with Cabbage and Parsnip Sauce
30 min., ready in 55 min.
Time:
674
calories
Calories:
Health Score:
74 / 100
Ingredientsfor
- Ingredients
- 300 grams Parsnips
- 200 grams Green cabbage
- 2 Tbsps 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 Tbsps freshly grated Parmesan
Preparation
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.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 674 cal. | (32 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |