Pappardelle with Asparagus and Leeks

Coarse salt and freshly ground pepper

3 T. unsalted butter

2 medium leeks (white and pale-green parts only), cut into thin half-moons and rinsed well

2 lemons, zested

3/4 pound (or one bunch) asparagus, trimmed and cut into thirds

8 oz. dried pappardelle or other flat egg noodle

¼ cup mascarpone cheese

½-3/4 cup grated parmesan cheese

While bringing a large pot of salted water to a boil, melt butter in a large skillet over medium-high heat. Add leeks and asparagus and a pinch of salt; cook until leeks and asparagus begin to soften and are bright in color, about 5 minutes. Reduce heat to medium, and continue to cook, stirring occasionally, until very tender, about 5 more minutes. Turn off heat. Finely grate zest of lemons directly into skillet, and season generously with pepper, and salt, if necessary.

Add pasta to boiling water, and cook until just tender, about 4 minutes (do not drain water). Transfer pasta to skillet using a strainer.  Gradually stir in ½-3/4 cup pasta water, alternating with mascarpone and half the Parmesan and tossing until pasta is coated and sauce is creamy.

Top with remaining cheese.