Penne Sauced With Leeks & Lemon
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Penne Sauced With Leeks & Lemon
  Penne    Leeks    Lemon    Entrees  
Last updated 6/12/2012 12:50:15 AM. Recipe ID 11723. Report a problem with this recipe.
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      Title: Penne sauced with leeks & lemon
 Categories: Entree
      Yield: 4 Servings
        5    trimmed medium leeks -- (4
  :          to 6)
        1 TB lemon juice
        6 qt water -- (5 to 6)
        2 c  water -- (1 to 2)
        2 TB salt
        1 ts lemon zest -- minced
        1 TB chopped flat-leaf parsley
      1/4 c  extra-virgin olive oil
  :          Sea salt
  :          Freshly ground black pepper
       16 oz penne or other short pasta
      1/2 c  grated Parmesan cheese
  This is a basic recipe that demonstrate the cook's desire to use as
  much of the nutritients and flavors that leech to the water when
  cooking vegetables and pasta.
  Clean the leeks: Remove roots and any tough, bruised outer leek
  leaves. Split each leek in half lengthwise and rinse carefully to
  eliminate all dirt between leaves.
  Relish: Slice some leek, a small section of the white part, into the
  thinnest possible half-rings, stop when you make 1/4 cup. Toss this
  measure with the lemon juice and set aside. Cook to puree: Bring the
  5 to 6 quarts water to a rolling boil; add salt and cook remaining
  leeks (cut into chunks that fit in the pot) for 6 to 8 minutes until
  soft, and totally tender. Remove leeks from pot with slotted spoon,
  refresh in cold water; drain and squeeze lightly to remove excess
  water. Reserve leek cooking water.
  Puree leeks in food processor with lemon zest, parsley, extra virgin
  olive oil, 1/2 cup leek cooking water, salt and pepper. Transfer
  sauce to 3-quart pot.
  Cook pasta: Add 1 to 2 cups fresh water to leek cooking water and
  return to rolling boil. Add pasta and cook until it al dente (about
  three-quarters of the recommended cooking time).
  Drain, *reserving 2 cups cooking water.*
  Add pasta, 1/2 cup pasta water and (lemon) marinated leek rings,
  drained, to leek puree in pot and cook over highest heat for 3 to 5
  minutes until pasta is almost cooked and saucecoats pasta. Add more
  pasta water, 1/4 cup at a time if sauce gets too dry. Sauce should
  surround pasta but be slightly liquid.  We still have cheese to add
  and the cheese will thicken the sauce.
  Add grated Parrnesan cheese, heat for an additional minute to melt
  cheese, and serve immediately.
  1996 by Faith Willinger: Red, White, and Greens: The Italian Way with
  Vegetables (Harper-Collins). Willinger has lived in Florence, Italy
  for more than 20 years. Reprinted 3 Oc 96in the Riverside
  Press-Enterprise (McRecipe via PATh)

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Recipe ID 11723 (Apr 03, 2005)

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