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
- Red lentil mezze penne 250 gr (1 box)
- Extra virgin olive oil 20 ml (1 ½ tablespoon)
- PeperOlio 10 ml (½ tablespoon)
- Savoy cabbage, cut in small strips 400 gr (6 cups)
- Crushed walnuts 3-4
- Grated Parmigiano Reggiano 20 gr (¼ cup)
- Golden onion, chopped ¼
- Salt
