I first came across a pasta with leeks recipe somewhere on the Internet, but as often before I could not remember where, when I needed it, and a new search did not help. Although Gordon Ramsey has a pasta with leeks recipe, he complicates matters with pancetta, mushrooms and crème fraiche. So I made a plain version from memory instead.
The beauty of this recipe is that the leeks mellow into a kind of cream after having been exposed to hot olive oil for the time it takes to cook short, dry pasta. Parmesan and chervil enhance the flavour. And the result is plain good.
Olive oil, salt and pepper
100 grated parmesan
Salt and freshly ground pepper
Fresh chervil or parsley
300 g short pasta – orecchiette, conchiglie, fusilli, penne, rigatoni or similar
Discard the bottoms and the green tops of the leeks.
Slice the leeks and soak the slices in cold water to make sure all the dirt has been washed out.
Fry the leeks in olive oil over medium heat for 10-15 minutes, while the pasta cooks.
Add salt and pepper to taste
Stir freshly grated parmesan into the sauce
Drain the cooked pasta and mix well with the leeks.
Sprinkle pasta with leeks with chopped chervil before serving.
Other vegetarian pasta sauces you might like