Vegetable Noodles with Parsley Pesto

Ingredients

• 400 g red cabbage (1 piece)
• 3 Carrots
• 1 Red Onion
• 1 Garlic clove
• 20 g Parsley (1 bunch)
• 60 g hazelnuts
• 120 ml olive oil
• Salt
• Pepper
• 400 g Whole Wheat Spaghetti
• 30 g capers (jar; 2 tbsp)

Instructions

1. 1.

   Clean, wash and shred the red cabbage into strips. Peel the carrots and cut them into long ribbons with a spiralizer or vegetable peeler. Peel the onion, halve it and slice it into strips.

2. 2.

   Peel and chop the garlic. Wash the parsley, pat dry and finely chop. Roughly chop half of the hazelnuts; set the other half aside. Blend the garlic, parsley and half the nuts with 100 ml olive oil until smooth. Season the pesto with salt and pepper.

3. 3.

   Cook the spaghetti according to package instructions in plenty of boiling salted water until al dente. Drain and set aside.

4. 4.

   Meanwhile heat the remaining oil in a pan. Add the onion strips and sauté for 2 minutes over medium heat. Add the cabbage, carrot strips and remaining hazelnuts and cook for 5 minutes, stirring occasionally. Season with salt and pepper.

5. 5.

   Plate the spaghetti with vegetables, drizzle with pesto and sprinkle with capers.