Bring a large pot of water to the boil and add rock salt.
COOK THE VEGETABLES
In a large fry pan, cook the leeks, garlic and rosemary in a little oil. Once golden, add all of the mushrooms and cook for 2 minutes. Add wine and allow it to evaporate.
ADD THE SAUCE
Add the Basilico sauce and bring to a simmer. Cook for 5 minutes on low heat, stirring occasionally.
COOK THE PASTA
Drop the Pappardelle into the boiling water and cook as per the instructions on the packet. Leave for 2 minutes before stirring.
COMBINE AND SERVE
Drain the pasta one minute before the suggested cooking time. Toss the pasta with the sauce and cook for a further minute. Remove from the heat, add the cheese and serve with a drizzle of Extra Virgin Olive oil.
