Fusilli And Creamy Leek Sauce Recipes

FUSILLI WITH CREAMED LEEK AND SPINACH

Steps:

• In a large pot of boiling salted water, cook the fusilli until al dente (as per the instructions on the box), then drain.
• Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes.
• Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes.
• Add the spinach and cook until wilted, about 2 minutes.
• Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute.
• Remove from the heat, add the chopped basil and toss. Season with salt and pepper.
• Spoon the fusilli into bowls and serve.

FUSILLI AND CREAMY LEEK SAUCE

Steps:

• 1. Bring a large pot of water to a boil. In a large, deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the chicken stock, lemon juice, lemon zest and parsley and bring to a boil, Transfer the mixuture to a blender and puree until smooth. Season with salt and pepper. 2. Meanwhile, add salt to a pot of boiling water. Add the pasta and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. 3. Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Stir in the 1/2 cup cheese and season with salt and pepper. Serve immediately, passing additional cheese at the table. MAKE AHEAD: The leek sauce can be refrigerated overnight.