(REALLY REALLY GOOD!) Carmelized Leek Pasta Salad

February 19, 2009 § 1 Comment

pastaleeksalad4-12HOLY 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!

pastaleeksalad_quartet

Ingredients:
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.

Method:

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)

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