Whole wheat pasta with red cabbage, apple and speck

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Red cabbage150 g
• Apple60 g
• Speck30 g
• Onion30 g
• Extra virgin olive oil1 teaspoon
• Caraway seedsto taste
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Remove the outer leaves and core of the red cabbage and slice it thinly; peel the onion and slice it thinly; wash the apple, core it and cut into roughly 1 cm dice.
2. Heat the olive oil in a wide frying pan over medium heat, add the cabbage, onion and apple with the caraway seeds, a pinch of salt and a splash of water; cover and braise over medium-low heat for 15 minutes, stirring now and then, until the cabbage is soft.
3. Meanwhile bring a pan of water to the boil for the pasta, salt it once it boils and add the wholemeal pasta; cook for the time on the packet, usually 10–12 minutes, until al dente.
4. In a separate small pan, starting from cold, brown the speck strips over medium heat for 3–4 minutes, until crisp.
5. Drain the pasta, keeping a small ladle of the cooking water, and toss it with the cabbage for a minute, loosening if needed; top with the crisp speck.