Recipes | Sunshine Pappardelle in Carrot & Leek Cream - NTUC FairPrice

Ingredients

• 2 1/4 cup Bob’s Red Mill Organic Unbleached White All-Purpose Organic Flour*
• 2 Whole Eggs
• 3 Egg Yolks
• 1 tbsp Puget Olive Oil*
• 2 tbsp Salt
• 1 (3L) Pot of Water, salted
• 3 Large Carrots, finely diced
• 5 cloves Garlic, peeled and finely sliced
• 300ml Organic Valley Whole Milk*
• 300ml Elle & Vire Whipping Cream*
• 100g Leek, finely sliced
• 3 tbsp Kerrygold Butter Unsalted*
• 1kg Curly Kale
• 1/3 cup Puget Olive Oil*
• 60g Tesco Parmigiano Regular Cheese, block form*
• Cornish Sea Salt Flakes*
• NoMU Black Pepper Grinder*