Pappardelle With Cabbage And Hazelnut Pesto

• 2/3 cup sundried tomatoes in oil drained and chopped coarsely
• 4 tablespoons Parmesan cheese grated
• 7/8 ounce chopped hazelnuts
• 1 teaspoon chilli paste eg harissa
• 8 tablespoons olive oil
• 1 onion peeled and finely diced
• 1 clove garlic peeled and chopped finely
• 3 1/2 ounces smoked streaky bacon diced
• 6 stalks thyme
• 5 3/4 cups cabbage cut into strips
• 2 tablespoons vegetable oil
• 5/8 cup vegetable stock
• 1 pinch grated nutmeg
• 7/8 pound papardelle
• 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 paste, olive oil, onion, clove garlic, bacon, stalks thyme, cabbage, vegetable oil, vegetable stock, nutmeg, papardelle, thyme

Taken from www.yummly.com/recipe/Pappardelle-with-Cabbage-and-Hazelnut-Pesto-1409390 (may not work)