New Hampshire CSA
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Recipes we love...
LEEK PASTA
Cut 2 pounds of leeks into thin rings.
In a large sauté pan, heat ¼ cup olive oil and 2 tablespoons butter. Stir in the leeks and cook over low heat, stirring occasionally until the leeks begin to soften. Stir in 2 cloves of chopped garlic.
Raise the heat and stir in ½ cup dry vermouth. Cook over high heat for 2 minutes.
Lower the heat and stir in ½ cup chicken broth, salt and pepper to taste.
Simmer the sauce for 20 minutes or until the leeks have become very creamy.
Meanwhile cook one pound fusilli pasta according to it's directions. Drain the fusilli reserving ¼ cup of the cooking water. Transfer the fusilli to the sauté pan with the leek sauce. Stir in the water and mix all over medium heat until well blended.
Cut 2 pounds of leeks into thin rings.
In a large sauté pan, heat ¼ cup olive oil and 2 tablespoons butter. Stir in the leeks and cook over low heat, stirring occasionally until the leeks begin to soften. Stir in 2 cloves of chopped garlic.
Raise the heat and stir in ½ cup dry vermouth. Cook over high heat for 2 minutes.
Lower the heat and stir in ½ cup chicken broth, salt and pepper to taste.
Simmer the sauce for 20 minutes or until the leeks have become very creamy.
Meanwhile cook one pound fusilli pasta according to it's directions. Drain the fusilli reserving ¼ cup of the cooking water. Transfer the fusilli to the sauté pan with the leek sauce. Stir in the water and mix all over medium heat until well blended.