Recipe - Penne Sauced With Leeks And Lemon

5 Trimmed medium leeks; (4 to
6)
1 tablespoon Lemon juice
6 qt Water; (5 to 6)
2 cup Water; (1 to 2)
2 tablespoon Salt
1 teaspoon Lemon zest; minced
1 tablespoon Chopped flatleaf parsley
One fourth cup Extravirgin olive oil
Sea salt
Freshly ground black pepper
16 ounce Penne or other short pasta
One half cup 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 halfrings, stop when you make One fourth 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, One half cup leek cooking water, salt and pepper. Transfer sauce to 3quart
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 threequarters of
the recommended cooking time).
Drain, *reserving 2 cups cooking water.*

Add pasta, One half 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 sauce coats pasta. Add more pasta water, One fourth 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 (HarperCollins). Willinger has lived in Florence, Italy for
more than 20 years. Reprinted 3 Oc 96 in the Riverside PressEnterprise
(McRecipe via PATh)
Recipe By : Faith Willinger, Red, White and Greens

Posted to MCRecipe Digest V1 #253

Date: Sun, 20 Oct 1996 21:35:17 0700 (PDT)

From: PatH phannema@wizard.ucr.edu