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How to prepare Savoy cabbage, macadamia and white bean fossil

Savoy cabbage, macadamia and white bean fusilli

NUTRITION: PER SERVING
CALORIES:  673KCALS
FAT:  36G (16.2G SATURATED)
PROTEIN:  17.7G PROTEIN
CARBOHYDRATES:  67.8G (4.7G SUGARS)
FIBRE:  10.4G FIBRE
SALT:  0.2G SALT
For 8 servings

Ingredients
2 knobs of butter
2 garlic cloves
2 x 400g tins cannellini beans
100g chopped macadamia nuts
1 savoy cabbage
Nutmeg, for grating
300ml double cream
Grated zest and juice 1 lemon
600g fusilli pasta
1 tbsp olive oil
Handful fresh breadcrumbs
Parmesan (or vegetarian alternative), for grating

Method
Heat the butter in a pan, crush in the garlic cloves and fry for 2 minutes.
Add the cannellini beans, drained and rinsed, and the macadamia nuts. Season with salt and pepper and fry briefly until the nuts are golden, then remove from the pan and set aside.
Shred the savoy cabbage, put in a colander and pour over boiling water to wilt. Melt another knob of butter in the frying pan and fry the cabbage with a grating of nutmeg until starting to turn golden. Season, return the beans and nuts to the pan, then pour the double cream with the grated zest and juice of 1 lemon. Set aside.
Cook the pasta according to the packet instructions, then drain, reserving 3 tbsp cooking water. Stir the water into the sauce and return the pasta to the pan.
Meanwhile, heat the olive oil in a frying pan and fry a large handful of fresh breadcrumbs until golden. Drain on kitchen paper. Stir the sauce into the pasta, then taste and season. Serve topped with the breadcrumbs and generous handfuls of grated parmesan.

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