Mafaldine Pasta

Bring a large pot of salted water to a boil for the pasta. Add walnuts to a large nonstick skillet over medium heat and toast, shaking skillet frequently, until nuts are fragrant and lightly browned, 3 to 5 minutes. Transfer toasted walnuts to a plate.

Add 1 tbsp olive oil to the same skillet and heat over medium-low heat. Add leeks and cook until softened, 3 to 5 minutes. Add garlic and Dijon mustard, stir to combine, and remove from heat. (4-serving meal: use 2 tbsp olive oil). TIP: Lower the heat if leeks begin to brown.

Add pasta to boiling water and cook until al dente, 8 to 10 minutes. Reserve ⅓ cup pasta water, drain pasta, and return to pot, off heat. (4-serving meal: reserve ⅔ cup pasta water).

Add melted leeks, reserved pasta water, butter, and herb garlic cheese to the pot with the pasta. Stir until butter and cheese melt and evenly coat the pasta. Season to taste with salt.

Add lemon juice and baby arugula to the pasta and toss to combine. Divide mafaldine pasta with melted leeks and herb garlic cashew cream between plates. Top with toasted walnuts, tarragon, and a pinch of pepper. Serve with lemon wedges. Bon appétit!