Rebecca’s Recipe of the Week: Nigel Slater’s Pappardelle with Leeks | Canalside Community Food

‘Ribbons of silky pasta merge marvellously with soft, salty leeks’, writes the Guardian—and so they do.

Pappardelle with Leeks
Serves 2.

Ingredients
3 large leeks
100g butter
10 sprigs of thyme
salt and pepper
250g pappardelle, or other ribbon-shaped pasta
100g gruyère, sliced thin

Preparation
Cut the leeks in half lengthways and then in half the other way. Wash them thoroughly under cold running water.

Melt the butter in a pan and then add the leeks. Let them stew slowly until they are soft and tender.
While they are stewing, remove the leaves from the thyme and add the leaves to the leeks. Season lightly.

Cook the pappardelle in generously salted, boiling water until al dente. Drain, leaving a bit of water to cling to the pasta, and add to the leek pan. Toss the pasta with the buttery leeks.

Scatter the gruyère slices on top, letting them melt in the warmth of the butter and leeks, and serve.

Recipe adapted from Nigel Slater.