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🍝 Parsnip and Cabbage Pasta with Pesto

674 kcal · 30 min · 4 servings

Ingredients

• 300 g parsnips
• 200 g white cabbage
• 2 tbsp butter
• 70 ml dry white wine
• salt
• pepper (from the mill)
• 400 g ribbon noodles
• 120 g lamb's lettuce
• 75 g pistachios
• olive oil
• 1 spritz orange juice
• 2 tbsp freshly grated parmesan

Instructions

1. 1. Peel the parsnips and wash them thoroughly.
2. 2. Slice the parsnips thinly or use a grater.
3. 3. Remove the tough cores from the cabbage and wash the leaves.
4. 4. Cut the cabbage into thin strips.
5. 5. Heat the butter in a large pan.
6. 6. Add the prepared vegetables to the hot butter.
7. 7. Sauté the vegetables briefly until they soften.
8. 8. Deglaze the vegetables with the wine.
9. 9. Cover the pan and let the vegetables simmer for five minutes.
10. 10. Season the sauce with salt and pepper to taste.
11. 11. Bring a large pot of water to a boil and add salt.
12. 12. Cook the pasta in the salted water until al dente.
13. 13. Wash the fresh salad leaves and remove any wilted parts.
14. 14. Dry the salad leaves thoroughly.
15. 15. Place the dry salad leaves and pistachios into a food processor.
16. 16. Blend the ingredients into a fine paste.
17. 17. Add the oil slowly while continuing to blend.
18. 18. Continue blending until a creamy pesto texture forms.
19. 19. Season the pesto with salt, pepper, and orange juice.
20. 20. Stir the grated Parmesan into the pesto.
21. 21. Drain the cooked pasta.
22. 22. Add the pasta directly to the pan with the vegetables.
23. 23. Toss everything well to mix the pasta with the sauce.
24. 24. Plate the pasta onto serving dishes.
25. 25. Drizzle the pesto over the pasta.
26. 26. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 674
• Protein: 20 g · Fett/Fat: 27 g · Carbs: 84 g