Leek and Cabbage Pasta with Lemon and Walnut Breadcrumbs

_INGREDIENTS:

• 400g spaghetti 
• 2 Tbsp olive oil 
• 30g butter 
• 1 tsp cumin seeds 
• 250g cabbage (about ½ head cabbage)
• 1 leek (leaves and all!)
• 3 garlic cloves, minced
• ½ tsp salt
• 1.5 ladles pasta water
• Juice of 1 lemon 
• 80g parmesan cheese
• Salt and Pepper to taste

_{PANGRATTATO (SEASONED BREADCRUMBS):}

• ½ cup breadcrumbs (make from few days old bread floating around your kitchen!)
• 50g chopped walnuts 
• Zest of 1 lemon 
• Salt and Pepper 

_{INSTRUCTIONS:}

1. First make the pangrattato: In a frying pan melt the butter, add the breadcrumbs, lemon zest and chopped walnuts. Season with salt and pepper. Toast until golden brown. Remove from the heat and set aside. 
2. Finely slice the cabbage and chop the entire leek (including the dark green leaves) into slices. Rinse the leek slices in a colander to remove any soil and let dry.
3. Heat a large heavy-based frying pan with oil and butter. Once the butter has melted add the cumin seeds and cook until fragrant, about 15-30 seconds. 
4. Add the sliced cabbage, leek and garlic. Season with half teaspoon of salt and mix through. Reduce the heat slightly and cover with a lid. Cook for 15-20 minutes until soft and slightly caramelised, stirring often to avoid the leek and cabbage sticking to the bottom of the pan. 
5. While the vegetables are cooking, prepare the pasta according to packet instructions.
6. When the pasta is cooked, do not drain but instead use tongs to transfer the pasta directly from the pot into the pan with the cabbage and leeks. Add 1.5 ladles of the pasta water to the pan and mix through.
7. Sprinkle over parmesan cheese and lemon juice. Add salt and pepper as required.
8. Divide the pasta between four bowls, sprinkle the Pangrattato on top and extra parmesan cheese if you wish.