Fresh leeks are slowly caramelized in butter until tender and golden, then deglazed with white wine and infused into the fresh pasta dough with roasted garlic. The result is a balanced flavor that blends the aromatic sweetness of leeks with the rich, nutty depth of roasted garlic. Simply serve with your favorite roasted root vegetables, fresh herbs and a light cream sauce for a comforting, seasonal dish.

• Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• Pairs well with these flavors:
  Grilled Chicken, Shrimp, Mushrooms, Asparagus, Spinach, Parmesan, Goat Cheese, Thyme

  Pairs well with these Pappardelle's sauces/oils/vinegars:
  - Brown Butter Sage Cream Sauce
  - Sun-Dried Tomato Pesto
  - California Meyer Lemon Olive Oil
  

• - Creamy Leek & Mushroom Gruyere Pasta

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.

• Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Caramelized Leeks (Leeks, Butter, White Wine (Contains Sulfites)), Wheat Gluten, Garlic, Brown Sugar, Spices.

  CONTAINS: MILK, WHEAT.

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