Fettuccine with leeks, walnuts and blue cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Leeks; |
| ½ | cup | Extra virgin olive oil; divided use |
| ½ | teaspoon | Black pepper; coarsely ground |
| ½ | teaspoon | Coarse salt; |
| 2 | teaspoons | Fresh thyme; chopped |
| 1 | cup | Chicken broth; |
| 1 | tablespoon | Lemon juice; |
| 1 | pounds | Fried fettuccine; |
| 4 | ounces | Gorgonzola cheese; crumbled |
Directions
(1) Cut the leeks, leaving some the green, about 8" long. Trim away the roots, cut the lengthwise, and wash them well. Dry the leeks and cut them into ½" pieces. (2) In medium skillet over moderate heat, heat 3 tb of the olive oil and slowly saute the leeks with the pepper, salt and thyme. (3) When the leeks are soft, stir in the remaining olive oil, the chicken broth and the lemon juice. (4) Cook pasta in a large pot of boiling water until is al dente, and drain it well. (5) In a large bowl, toss with leek mixture, add the walnuts and the crumbled cheese. Transfer to plate and serve. Source: The San Diego Union-Tribune, Food Section, Feb 2, 1995 + Recipe of the Week + Mark Peel and Nancy Silverton at Home: Two Chefs Cook For Family & Friends; "Warner Books" Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 02-03-95