Savory late-summer leeks, heady Marsala wine, salty goat cheese and black-pepper flecked pasta ribbons unite in this creamy dish.
INGREDIENTS
1 small leek, trimmed and halved lengthwise
Olive oil
Kosher salt and freshly ground black pepper to taste
6 cups heavy cream
1 cup Marsala wine
1 lb. black pepper pappardelle*
1½ tsp. minced garlic
2 Tbsp. mascarpone cheese
¼ cup goat cheese, crumbled
¼ cup pine nuts, toasted
PREPARATION
• Bring a large pot of salted water to a boil.
• Brush the leek halves with olive oil and season with salt and pepper. In a dry cast-iron skillet over medium heat, char the leeks, about 1 minute per side. (Alternatively, roast the leeks 5 to 10 minutes in a 350-degree oven.) Let cool, then julienne and set aside.
• In a medium pot over medium-low heat, combine the heavy cream and wine. Stir occasionally to make sure the mixture does not scorch. Reduce by half, then remove from heat and set aside.
• Add the pasta to the boiling water and cook until al dente, 30 seconds to 1 minute, then drain.
• Coat a large pan with oil and warm over medium heat. Add the garlic. Saute until fragrant, about 1 minute. Add the reduced heavy cream-wine mixture and the drained pasta to the pan, stirring to combine. Add the leeks and mascarpone cheese. Stir again. Season with salt and pepper to taste.
• Divide the pasta evenly between two warm bowls. Garnish with the goat cheese and toasted pine nuts.
*Available at Midwest Pasta Co., 2023 Cherokee St.,
St. Louis, 314.772.7560, midwestpastaco.com
This article appears in September 2015.