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Pappardelle with Leeks and Parsley

I sweat the leeks in butter for 20 minutes.  As they cook, I prepared some pappardelle in well salted boiling water until it is al dente. Draining the pasta, but reserving a little of the water I add the leeks, red pepper and spinach, add a squeeze of lemon juice to add a note of freshness and toss through, then serve with a grating of parmesan.  Additions - Sliced grilled chicken, flaked salmon or some chorizo.


Serves two

  • 250g Papparedelle or other long pasta,  tagliatelli, fettuccine or even spagetti
  • 3 leeks chopped and sweated in 100g butter for 20 minutes
  • 1 red pepper deseeded and sliced
  • 2 cups raw baby spinach
  • 1/4 cup freshly chopped parsley
  • 1 tbsp freshly squeezed lemon juice
  • freshly grated parmesan to serve


  1. Cook the pappardelle in boiling well salted water until it is al dente
  2. Drain the pasta keeping 2 tbsp of cooking water
  3. Add all the other ingredients to the saucepan toss together, place the lid on and leave to 1 minute for the spinach to wilt
  4. Serve with parmesan and ground black pepper, and maybe even a pinch of chilli flakes.


That's it for now ...


Salt & Sparkle = Life Remarkable

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