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 the pan frequently, until nuts are fragrant and lightly browned, 3 to 5 minutes. Transfer toasted walnuts to a plate. TIP: Keep an eye on the walnuts to prevent burning.

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

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

Add melted leeks to the large pot with the pasta. Add reserved pasta water, butter, and herb garlic cheese to the pot. Stir until butter and cheese melt and evenly coat the pasta. Taste, and add salt as necessary.

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