Pappardelle With Cabbage And Hazelnut Pesto - cooking recipe

Ingredients

75 g sundried tomatoes in oil, drained and chopped coarsely
25 g parmesan cheese, grated
25 g chopped hazelnuts
1 tsp chilli paste (eg harissa)
7-8 tbsp olive oil
1 None onion, peeled and finely diced
1 clove garlic, peeled and chopped finely
100 g smoked streaky bacon, diced
5-6 stalks thyme
400 g cabbage, cut into strips
2 tbsp vegetable oil
150 ml vegetable stock
1 pinch grated nutmeg
400 g papardelle
None None thyme for garnish

Preparation

For the pesto, puree the tomatoes, Parmesan cheese, hazelnuts, chili paste and 7-8 tbsp olive oil in a blender. Season to taste and set aside.
Fry the bacon until crisp, remove and set aside. Add the remaining oil and saute the onion, garlic, thyme and cabbage. Pour in the stock and simmer for 12-15 mins. Add the nutmeg and season to taste.
Meanwhile, cook the pasta in boiling salted water according to the package directions. Drain then toss with the bacon and the cabbage. Stir in a dollop of pesto and serve garnished with thyme.