Lentil mezze penne with savoy cabbage, walnuts and Parmigiano Reggiano
Preparation
35 min
Difficulty
Easy
Servings
3
Preparation
Wash accurately the savoy cabbage and cut it into small strips. Brown at low heat the onion with the extra virgin olive oil and add the savoy cabbage. Keep on mixing the ingredients for about 15 minutes at low flame. Meanwhile, cook the pasta in salted boiling water. Then, drain it and add it to the pan with the savoy cabbage.
Add the grated cheese, some teaspoonful of Peperolio and the shelled walnuts.
Ingredients
- Mezze penne of lentils 1 pack
- Extra virgin olive oil 20 ml (4 tsp)
- Peperolio 10 ml (2 tsp)
- Savoy cabbage 400 gr (about half a head of savoy cabbage)
- Nuts 3 - 4
- Parmigiano Reggiano 20 gr (1 1/2 tbsp)
- Golden onion 30 gr (about a quarter of an onion)
- Salt to taste
