PASTA WITH CABBAGE, APPLES, AND LEEKS

PASTA WITH CABBAGE, APPLES, AND LEEKS

Ingredients:
2 Tbsp olive oil
2 leeks, halved lengthwise, thinly sliced crosswise, and well washed
3 cups packed shredded green cabbage (about 12 oz or 340 g)
3 cloves garlic, minced
2 large red apples (unpeeled), cut into ½-in (1 cm) chunks
½ tsp salt
½ tsp ground black pepper
2 Tbsp cider vinegar
1 Tbsp dijon mustard
8 oz (250 g) farfalle (bow-tie) pasta

Directions:
1. In large skillet, heat oil over medium heat. Add leeks, and cook, stirring frequently, for 5 minutes,
or until tender. Add cabbage and garlic and increase heat to high. Cook, stirring frequently, for 5
minutes, or until cabbage is golden brown.
2. Add apples, salt, and pepper and cook for 2 minutes, or until apple is crisp-tender. Stir in vinegar
and mustard and cook for 30 seconds to blend flavors.
3. Meanwhile, in large pot of boiling water, cook pasta according to package directions. Drain,
reserving ½ cup of pasta cooking water. Transfer drained pasta to large bowl. Add cabbage-apple
mixture and reserved pasta cooking water and toss to combine.