Red lentil mezze penne with savoy cabbage, walnuts and Parmigiano Reggiano
Preparation
35 min
Difficulty
Easy
Servings
3
Preparation
In a saucepan, brown the onion in extra virgin olive oil, add the Savoy cabbage and cook for about 15 minutes over low heat, stirring regularly. Meanwhile, in a pot of salted boiling water, cook the pasta. Drain and add the pasta, Parmigiano Reggiano and PeperOlio to the cabbage. Mix to coat the pasta well. Garnish with walnuts and serve.
Ingredients
- 250 gr (1 box) of red lentil mezze penne
- 20 ml (1 ½ tablespoon) of extra virgin olive oil
- 10 ml (½ tablespoon) of PeperOlio
- 400 gr (6 cups) of Savoy cabbage, cut in small strips
- 3-4 crushed walnuts
- 20 gr (¼ cup) of grated Parmigiano Reggiano
- ¼ of a golden onion, chopped
- Salt
