Pappardelle with leeks
Cream, leeks, wine, butter, thyme and cheese — such a perfectly comforting combination made in minutes
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
3 leeks, white parts thinly sliced
1 garlic clove, finely diced
125ml dry white wine
200ml cream
50ml butter
zest of ½ lemon
1 tbsp thyme leaves
250g dried Pappardelle, cooked in salted water until al dente
100g Parmesan or Gruyère
salt
pepper
Method
Heat the butter with a little oil in a large frying pan on a medium heat. Add the garlic and cook for a minute until fragrant before adding the leeks.
Cook on a medium heat for around six to eight minutes being careful not to brown the leeks.
Add the wine and leave to simmer until it mostly evaporates forming a sauce with the butter and leeks.
Add the cream and thyme leaves stirring to combine, cook for a further five minutes until the sauce has thickened.
Add the lemon zest, taste for seasoning and then add the drained pasta, tossing it to coat the Pappardelle in the sauce. Top with shaved or grated cheese and serve.
