Instructions: Put the butter and olive oil into a semi hot thick bottomed pan add the leeks and garlic with a pinch of salt and gently sweat without colouring for about 5 to 10 minutes with a lid on until the leeks are soft and sweet.

Add the mascarpone.

Let this gently melt into the leeks creating a semi thick sauce.

Taste for seasoning.

Meanwhile cook the pasta in boiling salted water until at dente. oss gently in the sauce (if it seems slightly thick add a little of the cooking water from the pasta).

The sauce should perfectly coat the pappardelle.

Serve sprinkled generously with parmesan.

When buying leeks try to buy the medium/smaller ones which are sweeter more tender and basically nicer to eat.

Serves 4

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