Pappardelle With Cabbage And Hazelnut Pesto

• 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

1. 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.
2. 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.
3. 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.

tomatoes, parmesan cheese, hazelnuts, chilli, olive oil, onion, clove garlic, bacon, thyme, cabbage, vegetable oil, vegetable stock, nutmeg, papardelle, thyme

Taken from recipes-plus.com/api/v2.0/recipes/19710 (may not work)