Purple Tagliatelle with Mustard and Herbs

Name: Purple Tagliatelle with Mustard and Herbs
Total time: 1800 s
Yield: 2 people
Cuisine: American
Ingredients: Purple cabbage, 300 grams (about 10 1/2 ounces); 2 cloves garlic; 1 teaspoon whole grain mustard; 1 teaspoon soy sauce; 250 grams semolina tagliatelle, egg-free (about 8 3/4 ounces); Dried herbs (oregano, marjoram, thyme); Half a carrot; Sesame seeds; Extra virgin olive oil; Salt

Flavia Giordano @flavia

Malmo, Skåne, Svezia

Fall has arrived, and purple cabbages have appeared at the market, which I love. In this recipe, I used them to make a kind of pesto, to which I added a bit of whole grain mustard to balance the sweetness of the cabbage. I sprinkled everything with herbs and grated carrot. My cooking is definitely multicolored!

Flavia Giordano @flavia

Saved

Ingredients

30 minutes

2 people

Purple cabbage, 300 grams (about 10 1/2 ounces)
2 clovesgarlic
1 teaspoonwhole grain mustard
1 teaspoonsoy sauce
250 gramssemolina tagliatelle, egg-free (about 8 3/4 ounces)
Dried herbs (oregano, marjoram, thyme)
Halfa carrot
Sesame seeds
Extra virgin olive oil
Salt

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Steps

30 minutes

1

Wash and slice the cabbage into strips. Sauté it in a pan with a drizzle of olive oil for about ten minutes. Meanwhile, bring the pasta water to a boil.
2

Blend the cabbage with two cloves of raw garlic and a drizzle of olive oil using an immersion blender. Add the mustard, soy sauce, and a pinch of salt.
3

Cook the pasta, drain it al dente, then mix it with the cabbage pesto. Serve on two plates and top with grated carrot, herbs, and sesame seeds. Add a drizzle of olive oil if needed.