Friday, September 23, 2011

Garlic and Leek Ditalini

I didn't use ditalini. I'm a rebel. And I tweaked this recipe a lot. It was sent to me on recommendation by a friend, and I had a whole bunch of lovely leeks from the farmer's market last weekend. I did not, however, have ditalini - so I used tagliatelle. I did not have heavy cream so.... you'll love this: I used cream cheese. And I splashed in some white wine just for good measure. It was pretty good. It made an enjoyable dinner. I like some of our other pasta-leek recipes a little more, but this one was good. Thumbs up.


Garlic and Leek Ditalini

"While the small tubular Ditalini pasta isn't usually eaten on its own, it works well here with a number of strong flavors and a creamy sauce."

8 ounces ditalini pasta
2 tablespoons butter
1/2 cup chopped leek
1 clove garlic -- minced
1/2 cup heavy cream
1 cup freshly grated Romano cheese
1 pinch black pepper -- (optional)

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Melt butter in a large skillet over low heat. Saute leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.

Servings: 4

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