Yield: 6 servings
Measure | Ingredient |
---|---|
2 larges | Leeks |
1 pounds | Farfalle |
2 tablespoons | Olive oil |
2 \N | Sweet Italian sausages; casings removed |
1 teaspoon | Minced shallot |
2 tablespoons | Unsalted butter |
1 cup | Blanched young peas |
1 cup | Chicken stock |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
½ cup | Freshly-grated Parmigiano-Reggiano |
Bring a large pot of salted water to a boil. Meanwhile, trim the leeks discarding the top ⅓ of the rough green portion, and slice in ½-inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well. Add farfalle to boiling water, stirring occasionally. In a large skillet, heat the olive oil, add the leeks and sausages, and saute over moderately-high heat, stirring about 5 minutes. Add the shallot and cook while stirring for 1 minute. Add half of the butter, the peas and stock and simmer gently 5 minutes. Season to taste. When farfalle are al dente, drain well; add the sauce, and toss well to coat the pasta. Add cheese, toss well and serve with additional cheese on the side. This recipe yields 6 servings.
Source: "CHEF DU JOUR - (Show # DJ-9252) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Lidia Bastianich
Converted by MM_Buster v2.0l.