With Easter in the offing, it's time to do something a little
different. One of the things that you might consider is starting your meal with
a pasta appetizer. A two-bite portion is a great way to get those juices
flowing, and to provide some insurance against eating way too much when the
entrée is served. This is a wonderful little dish that works well as an
appetizer. It's easy to put together, thanks, in part, to Melissa’s Cleaned and Sliced Leeks, and will yield of 4-6 starter courses, or two entrees.
Pappardelle with Leeks and Bacon
Adapted from Bon Appétit
1 T. olive oil
1 T. butter
5 slices bacon, cut into ½” pieces
1/2 pkg. (3 oz) Melissa’s Cleaned and Sliced Leeks
Kosher salt
3/4 c. heavy cream
1/2 tsp. dried thyme
6 oz. Pappardelle
1/2 c. grated Parmesan
Adapted from Bon Appétit
1 T. olive oil
1 T. butter
5 slices bacon, cut into ½” pieces
1/2 pkg. (3 oz) Melissa’s Cleaned and Sliced Leeks
Kosher salt
3/4 c. heavy cream
1/2 tsp. dried thyme
6 oz. Pappardelle
1/2 c. grated Parmesan
1 tsp. fresh lemon juice*
Heat oil and butter in a 10-inch sauté pan over medium heat. Add bacon and cook until bacon is crispy, 5 to 8 minutes. Stir in leeks and season with salt. Increase heat to medium high, and cook, stirring occasionally, until leeks begin to brown, 4-6 minutes. Stir in cream, thyme, and 1/2 cup water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until sauce is thickened.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente, 9 to 10 minutes. Drain pasta, reserving a cup of pasta cooking liquid.
Add pasta, Parmesan, and a half-cup of cooking liquid to the sauce, and stir to coat. Increase heat to medium, and continue stirring until the sauce coats the pasta. If you like your sauce a little thinner, stir in remaining pasta water, a little bit at a time, until desired consistency is reached. Add fresh lemon juice, and serve immediately.
* If you do not have fresh lemon juice available, omit this (and in the name of all things holy do NOT use RealLemon! Egad!). I find that fresh lemon juice brightens this dish, but it will be fine without it.
Heat oil and butter in a 10-inch sauté pan over medium heat. Add bacon and cook until bacon is crispy, 5 to 8 minutes. Stir in leeks and season with salt. Increase heat to medium high, and cook, stirring occasionally, until leeks begin to brown, 4-6 minutes. Stir in cream, thyme, and 1/2 cup water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until sauce is thickened.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente, 9 to 10 minutes. Drain pasta, reserving a cup of pasta cooking liquid.
Add pasta, Parmesan, and a half-cup of cooking liquid to the sauce, and stir to coat. Increase heat to medium, and continue stirring until the sauce coats the pasta. If you like your sauce a little thinner, stir in remaining pasta water, a little bit at a time, until desired consistency is reached. Add fresh lemon juice, and serve immediately.
* If you do not have fresh lemon juice available, omit this (and in the name of all things holy do NOT use RealLemon! Egad!). I find that fresh lemon juice brightens this dish, but it will be fine without it.
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this looks wonderful! Will be trying to copy it but with spinach instead of leeks. Thanks!
ReplyDeleteI’m sure it will be good with the spinach, but not quite as good as with the leeks. Leeks have such a wonderful, distinctive, sweet onion flavor, that there really is no replacement for them. Let me know what you think about the spinach.
ReplyDeleteThat looks divine! I keep forgetting to get leeks at the store. You've convinced me to try them. My husband would want this as a full meal. ;)
ReplyDeleteLol on ReaLemon - oh how I agree with you! Last summer I froze a bunch of juice from our lemon tree (sadly it died this winter) and just chunk off what I need for cooking. I love it!
Oh Pattie, you are calling my name!!
ReplyDeleteJenna
This dish looks so good! Thanks for sharing it at cooking and crafting with J & J.
ReplyDeleteSounds rich and delicious! I've never cooked with leeks but it can't be that hard. Right? :)
ReplyDeleteI love the comfort of these awesome flavors! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
ReplyDeleteMiz Helen
That sounds and looks so delicious! Pinned.
ReplyDelete