How to make
Boil the pasta according to the instructions on the package.
While it's boiling, make the sauce, by first peeling the apples and removing the seeds. Cut them into small cubes. Squeeze the juice from the lemon. Stir and leave them for five minutes to absorb the acidity.
Cut off a small part of the leek and cut it into strips (this will be for decoration).
Heat some olive oil and fry the strips. Remove and place them onto kitchen paper to absorb the fat. Finely chop the remaining half of the leek.
Fry, until golden in the same oil. Add the apple and wait 2 minutes. Add the curry, mix well and after a minute pour in the coconut milk. Simmer on low heat for 10 minutes. Turn off and add salt.
Remove and strain the farfalline. Add them to the sauce, mix well and serve them, by putting some of the leeks that we fried in advance on top and sprinkle with a little pepper melange.
