Real Recipes From Real Home Cooks ®

pappardelle with mascarpone and leek sauce

Recipe by
barbara lentz
beulah, MI

Wonderful side dish that is fast and easy to make that taste delicisious

yield 4 -6
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For pappardelle with mascarpone and leek sauce

  • 1 Tbsp
  • 1 Tbsp
    olive oil
  • 2
    leeks white and light green parts only cleaned and sliced thinly
  • 3 clove
    garlic minced
  • 7 oz
  • 8 oz
  • parmigiano-reggiano shredded for garnish
  • parsley for garnish
  • salt and pepper to taste

How To Make pappardelle with mascarpone and leek sauce

  • 1
    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.
  • 2
    Meanwhile cook the pappardelle in salted boiling water. Drain and reserve 1 cup pasta water. Add the pasta water to the sauce.
  • 3
    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

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