Pasta with Kale and Parsnip Sauce

Ingredients

• 300 g Parsnips
• 200 g white cabbage
• 2 tbsp butter
• 70 ml dry white wine
• Salt
• Pepper (freshly ground)
• 400 g band pasta
• 120 g lamb's lettuce
• 75 g pistachios
• olive oil
• 1 splash orange juice
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Peel, wash and slice the parsnips lengthwise into thin slices or shave them. Wash and trim the cabbage and cut it into narrow strips.

2. 2.

   In a hot pan melt the butter and sauté the vegetables. Deglaze with wine and simmer covered for about 5 minutes. Season with salt and pepper to taste.

3. 3.

   Cook the pasta in boiling salted water until al dente.

4. 4.

   Wash, dry, and rinse the lamb's lettuce, then blend it with pistachios. Gradually add oil until a creamy pesto forms. Season with salt, pepper, orange juice, and fold in parmesan.

5. 5.

   Drain the pasta, toss it with the vegetables, and serve on plates drizzled with pesto.