(REALLY REALLY GOOD!) Carmelized Leek Pasta Salad
February 19, 2009 § 1 Comment
HOLY MACKEREL. Fellas. If you have 30 minutes to spare, and these six ingredients lying around (if not, get to the market) I promise this recipe won’t disappoint!
6-12 oz. of pasta*
two cups canellini (white kidney) beans, pre-cooked
3 large leeks
5-6 cloves garlic
1-2 tablespoons olive oil
1 bunch asparagus
1/3 cup chopped, toasted walnuts
1/3 cup loosely-chopped basil
1 cup Parmesan cheese, grated (feta is also good)
* For gluten-sensitive, choose brown rice or quinoa pasta.
1. Without washing, chop three leeks into rings. Dump all the chopped leeks into a bowl of cool water. Leeks are notoriously dirty veggies; they’re usually packed with dirt in the little crevices. Soak in water (mix them around a bit); the dirt will fall to the bottom of the bowl and you can scoop off the clean leeks with a draining spoon.
2. Heat a large pot of water on the stove. Once boiling, put pasta in the water and follow cooking instructions.
3. In a large skillet, toast walnuts until fragrant (about 4 minutes). Set aside. In the same large skillet, heat olive oil and leeks. Cook on medium until golden brown.
4. Meanwhile, steam asparagus in a double-boiler. Cook until al dente, about 5 minutes.
5. Add garlic, beans and asparagus to caramelized leeks. When pasta is finished cooking, add pasta. Serve immediately with a garnish of toasted walnuts and Parmesan or feta!
Diet Notes: Gluten-free (see asterisk)