Ingredients
- 80g cooked corned beef, thinly sliced
- 50g butter
- 1tsp creamed horseradish
- Drizzle of maple syrup
- Salt and black pepper
- 125g pappardelle
- 2 leaves of Savoy cabbage, trimmed, shredded and washed
- Grating of Coolea cheese, or your favourite cheddar
- 1 small red apple, cut into batons
1 Put the corned beef, butter, horseradish, maple syrup, salt and black pepper into a bowl.
2 Cook the pasta as per packet instructions, but after two minutes add the cabbage.
3 When the pasta is cooked, drain, keeping a tablespoon of cooking water and add to the bowl with the corned beef.
4 Turn everything together with tongs, then place into a warm bowl with the grated cheese and apple sprinkled on top.
