Pappardelle with anchovy and walnut crumb recipe | Sainsbury`s Magazine
A floral riesling is the perfect wine to use in this creamy pasta sauce made with punchy anchovies.
Ingredients
- 1 tbsp olive oil
- 75g sourdough, cut into chunky crumbs
- 50g walnuts, roughly chopped
- 50g butter
- 500g leeks, thickly sliced
- 3 cloves garlic, finely sliced
- 1 tbsp fresh rosemary, chopped
- 200ml white wine (we used riesling)
- 75g light crème fraîche
- 30g anchovies
- 375g pappardelle
- grated parmesan, to serve
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