Ingredients
- Spaghetti 180 gr
- Purple cabbage 200 gr
- Hazelnuts 30 g
- Garlic 1 clove
- Extra virgin olive oil to taste
- Salt to taste
Procedure
Julienne the cabbage and cook it in a pan with garlic and oil. Blend until smooth. Cook the spaghetti and toss it in the pan with the pesto, adding a little cooking water if necessary.
Serve garnished with chopped hazelnuts.
