Instructions

1. Cook the pasta according to the instructions on the packaging.
2. Thinly slice the leek and cabbage. Mince the garlic and grate the cheese.
3. Heat the oil in a saucepan, then gently sauté the leek over a medium heat until soft. Add the minced garlic and stir for a minute or so. Season with salt and pepper to your liking.
4. When the pasta is done, drain it and reserve a cupful of the cooking water. Add this to the leek together with the cabbage. Cover and sauté for 5 minutes until the cabbage has softened.
5. Add the cream, grated cheese, lemon zest and juice. Stir until you get a thick sauce.
6. Add the drained pasta and walnuts, then toss well.
7. Serve warm with ground pepper, chilli flakes and extra grated cheese scattered on top.