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🍝 Spaghetti with Savoy Cabbage and Walnut Pesto

715 kcal · 30 min · 4 servings

Ingredients

• 500 g whole wheat spaghetti
• salt
• 500 g savoy cabbage
• 2 garlic cloves
• 75 g walnuts
• 4 tbsp olive oil
• 1 tbsp walnut oil
• 1 splash lemon juice
• pepper
• 30 g parmesan (1 piece)

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Add the spaghetti to the boiling water and cook according to the package instructions until al dente.
3. 3. Reserve a small cup of the pasta water.
4. 4. Drain the spaghetti.
5. 5. Wash the savoy cabbage under running water.
6. 6. Cut out the hard stem from the bottom of the leaves.
7. 7. Cut the savoy cabbage leaves into thin strips.
8. 8. Add the savoy cabbage strips to a pot of boiling salted water.
9. 9. Cook the savoy cabbage for 4 to 5 minutes until tender but still al dente.
10. 10. Drain the savoy cabbage.
11. 11. Rinse the savoy cabbage with cold water to stop the cooking process.
12. 12. Peel the garlic cloves.
13. 13. Chop the walnuts coarsely.
14. 14. Add the walnuts, garlic, and both types of oil to a blender.
15. 15. Blend the ingredients finely until a creamy sauce forms.
16. 16. Add a little of the reserved pasta water to smooth the consistency.
17. 17. Season the pesto with salt, a splash of lemon juice, and pepper.
18. 18. Grate the Parmesan cheese finely.
19. 19. Mix the spaghetti with half of the Parmesan and the walnut pesto.
20. 20. Add the savoy cabbage to the pasta pesto mixture and toss everything well.
21. 21. Portion the pasta onto plates.
22. 22. Sprinkle the finished dishes with the remaining Parmesan.

Nutrition per serving

• kcal: 715
• Protein: 26 g · Fett/Fat: 32 g · Carbs: 81 g