Saturday, 4 March 2017

Savoy Cabbage Chestnut Pasta vegetarian

My friend gave me a huge package of South Tyrolian chestnut pasta, she bought from a farm store during her vacation there. Now I finally found a dish that goes great with it.The taste of the pasta is a subtle nutty flavour. I did not taste chestnut though.

I am still working on reducing a big head of Savoy cabbage and that is a good way to eat some of it. It is vegetarian. And it tastes even better when topped with a huge blob of Savoy cabbage walnut pesto.

250 g chestnut flour tagliatelle
6 sun dried tomatoes in oil
5 Savoy cabbage leaves
1 huge spring onion
3 cloves of garlic
2 tbsp olive oil
2 tbsp creme fraiche
chili salt and pepper
50 ml pasta water
2 tbsp Savoy cabbage walnut pesto and some Pecorino shavings

Cook the pasta al dente.
In a wide pan heat up the oil and start with spring onion and garlic, give it 2 minutes and add the strips of dried tomatoes.
Shred the cabbage into 1/2 inch strips and toss it into the pan. Season with chili salt and pepper
Cook for 5 min.

Add some pasta water and put on a lid and let it steam for 6 min.
Finish with some creme fraiche and add the pasta.
Toss and serve with some pesto.

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