Pappardelle with Vegetables
Rinse the leek, trim, shake dry, remove the dark green part, halve lengthwise and separate leek leaves. Rinse and halve the tomatoes.
Cook the pappardelle in boiling salted water until al dente. Peel the garlic, chop finely and sauté in a pan with hot oil until translucent. Add leek and tomatoes, season with salt and pepper, pour in the wine and simmer for 3-4 minutes.
Drain the pappardelle, add the parsley to the vegetables, toss all ingredients together and place in preheated bowls. Serve sprinkled with Parmesan cheese.