Farfalle With Smoked Salmon, Leeks, And Cabbage

• 1 lb. farfalle
• 3 oz. wild smoked salmon, coarsely chopped
• 2 medium leeks, julienned
• 1/4 medium white cabbage, shredded
• approx. 1/2 t. grated lemon peel
• 2 T. butter
• 1 T. olive oil
• a handful of minced parsley
• lemon juice to taste
• salt and ground pepper to taste
• farfalle

1. Put water on to boil in a large pasta pot. Prepare all ingredients.
2. Heat butter and olive oil in pan. When butter has melted, add julienned leeks and saute over medium heat until soft.
3. While the leeks are cooking, add farfalle to the pot of water (which should be at a rolling boil).
4. Add chopped smoked salmon and finely grated lemon peel to the pan, stir. Add shredded cabbage, saute until just cooked but still somewhat crunchy. Add minced parsley, lemon juice, pepper, and salt to taste.
5. Drain farfalle.
6. Toss sauce with farfalle in the pan.
7. Serve.

farfalle, wild smoked salmon, leeks, white cabbage, butter, olive oil, parsley, lemon juice, salt, farfalle

Taken from www.epicurious.com/recipes/member/views/farfalle-with-smoked-salmon-leeks-and-cabbage-1200705 (may not work)