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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