Tagliatelle with Red Cabbage | Italian Pasta with Toasted Walnuts

Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then transfer to a small bowl and chop roughly.

Clean the red cabbage, remove the core, and slice the leaves into very thin strips. Thinly slice the garlic cloves and finely chop the rosemary leaves.

Heat the extra virgin olive oil and half of the butter in a large pan. Add the sliced garlic and chopped rosemary, then sauté for 1 minute until fragrant.