Pappardelle with Mascarpone and Leek Sauce
1 Tbspolive oil
2leeks white and light green parts only cleaned and sliced thinly
3 clovegarlic minced
·parmigiano-reggiano shredded for garnish
·parsley for garnish
·salt and pepper to taste
How to Make Pappardelle with Mascarpone and Leek Sauce
- Add the butter and olive oil to a large skillet. Saute the leeks and garlic until softened about 10 minutes on med heat. Add the Mascarpone and let it melt into the leeks.
- Meanwhile cook the pappardelle in salted boiling water. Drain and reserve 1 cup pasta water. Add the pasta water to the sauce.
- Add the drained pappardelle to the sauce and swirl it around to get the sauce to stick to the pasta. Taste and adjust for salt and pepper
Serve with Parmigiano-reggiano and parsley