December 5, 2009

How Can You Go Wrong With Asiago Cheese?

I don't know what it is about leeks but they add such a great flavor to food. This was a nice change from the Alfredo sauce I usually make. Even with the added step of blending the mixture this came together very quickly.

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Pasta with Creamy Leek Sauce
adapted from Mary Ellen's Cooking Creations
Print Recipe

1/2 lb cooked angel hair pasta
1 Tbsp butter
1 Tbsp olive oil
2 leeks, dark green ends removed; white and pale green parts washed thoroughly and chopped
2 cloves garlic, pressed
1/4 cup water
1/4 tsp chicken bouillon
3/4 cup light or heavy cream
sea salt and white pepper
cheese; (parmesan, asiago cheese, etc.) approximately 1/2 cup

Heat olive oil and melt butter in a pan over medium heat. Add chopped leeks and stir occasionally, letting them soften, for about 6 minutes. Add the garlic, saute 2 more minutes. Add the water and bouillon; cook slowly until it has completely reduced. Add the cream and bring to a simmer. Season with salt and pepper. Remove from the heat and transfer to a blender and blend. Return to pan. Add the cheese and stir. Adjust salt and pepper if needed. Toss with pasta and serve.

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Leeks look like a giant green onion. You can view how to cut and clean leeks here.

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