Ribbon noodles with savoy cabbage and hazelnut pesto
easy
40 mins
40 mins
Ingredients
- 75 g dried tomatoes in oil
- 25 g Parmesan cheese
- 25 g crushed hazelnuts
- 1 TEASPOON Aiwar (spicy-hot spice paste)
- 7-8 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Onion
- 1 Garlic clove
- 100 g sliced smoked streaky bacon
- 5-6 Stem(s) Thyme
- 1/4 (approx. 400 g) Head Savoy cabbage
- 2 TABLESPOONS Oil
- 150 ml Vegetable broth
- 7-10 Tbsp grated nutmeg
- 400 g Noodles (e.g. Parpadelle)
- 7-10 Tbsp Thyme
Directions
- 1
Roughly chop the tomatoes. Coarsely grate parmesan. Put the tomatoes, parmesan, hazelnuts, aiwar and olive oil in a tall mixing bowl. Puree with a blender. Season with salt and pepper
- 2
Peel and chop the onion and garlic. Cut bacon into strips. Wash thyme, shake dry and pluck leaves from the stalks. Clean and wash the cabbage, cut out the stalk and cut the cabbage into strips
- 3
Leave the bacon crisp in a casserole dish and take it out. Add oil, heat, add onion, garlic, thyme and cabbage and fry while turning. Deglaze with broth and braise for 12-15 minutes. Season with salt, pepper and nutmeg. Meanwhile prepare noodles in boiling salted water according to package instructions. Pour into a sieve and drain. Mix the noodles and bacon with the cabbage, garnish with a dash of pesto and thyme and arrange on plates
Nutrition Facts
770 kcal
80 g
40 g
22 g
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