Pappardelle with anchovy and walnut crumb
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Pappardelle with anchovy and walnut crumb
A floral riesling is the perfect wine to use in this creamy pasta sauce made with punchy anchovies
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
750Kcal
Fat
32gr
Saturates
13gr
Carbs
85gr
Sugars
6gr
Fibre
9gr
Protein
18gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
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
Step by step
- For the breadcrumbs, heat the oil in a frying pan and fry the sourdough crumbs for 5-6 minutes, or until golden brown. Add the walnuts and cook for a further 2 minutes, until the nuts are toasted. Remove from the heat and set aside.
- Melt the butter in a large frying pan and add the leeks, garlic and rosemary. Fry gently for 8-10 minutes, until the leeks are very soft.
- Add the wine to the pan and allow to bubble gently to reduce by about a third, then stir through the crème fraîche and anchovies, breaking the anchovy fillets up with the side of a wooden spoon so they melt into the sauce. Season with ground black pepper and keep warm.
- Meanwhile, cook the pasta in a large pan of salted water for 10-12 minutes, or until al dente. Drain, reserving a cupful of the pasta water. Toss the pasta through the creamy white wine sauce, adding just enough pasta water to give a silky coating to the pasta. Divide among bowls and top with the crunchy walnut breadcrumbs. Sprinkle with parmesan to serve, if you like.
