Pappardelle, also known as "Malfade" or "Lasagnette", are long wide ribbons of pasta, approximately 1" wide. This Tuscan favorite is typically served with a hearty sauce, we suggest Assenti's Homemade Gorgonzola Cream Sauce. A light spring recipe is Pappardelle with Saffron and Leeks.

Pappardelle allo Zafferano e Porri

3 medium leeks (white part only)
2 tbsp. unsalted butter
4 tbsp.salt
1 cup vegetable broth (optional)
1 lb. Pappardelle
small pinch saffron threads
8 oz. Mascarpone
1/3 cup grated Grana Padano
1/2 tsp. white pepper
10 oz. fresh or frozen peas

Rinse leeks thoroughly to remove any dirt or sand. Slice the white part thinly. In a large skillet melt 2 tblsp. of butter. Add the sliced leeks and saute for about 10 min. or until soft and translucent. Add some hot water or broth if the leeks become dry. When leeks are done, remove the skillet from heat. In a separate bowl mix together the Mascarpone, grated Grana Padano, and white pepper.

Meanwhile, place 1 lb. of fresh Pappardelle in 4 to 5 quarts of salted boiling water for 2 min. Do not over cook, drain, toss with sauce and serve. While pasta is cooking, melt remaining 4 tbsp. of butter in a small pot and add 1/2 cup of the pasta's cooking water and the saffron threads. Stir well, remove from heat and set aside. When the pasta is al dente, drain and add back to the skillet with the sauteed leeks. Add cheese mixture, saffron, butter, peas and saute over medium-high heat for 1 min., mixing well to coat the pasta. Serve immediately.

Available daily in these flavors: Egg and Basil