Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely diced leek and sauté for 4-5 minutes until tender.

Stir in 4 cups of shredded cabbage, 2 minced garlic cloves, 1 teaspoon of dried thyme, and a pinch of salt. Cook for 12-15 minutes, stirring frequently.

Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook until al dente, usually around 8-10 minutes. Reserve ½ cup of the starchy pasta water before draining.

Drain the cooked pasta and add it to the skillet with the cabbage mixture. Toss together, incorporating the reserved pasta water.

Stir in chopped fresh dill and parsley. Taste and adjust seasoning with more salt or black pepper.

Serve warm in bowls, optionally topping with crushed pistachios.