Summer Fancy Food Show 2013 June 30 - July 2
New York (NY)
We are pleased to announce our participation …
We are pleased to announce our participation at the CHFA West 2013, where doing business just come naturally, …
We are pleased to announce our participation at the Natural Expo West 2013, where doing business just come nat…
Organic Bio Whole Wheat Fusilli with creamy leek sauce
- Preparation Time: 31 min.
- Cooking time: 11 min.
- Servings: 4
- Difficulty: Low
1 Bring a large pot of water to a boil. In a large, deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the chicken stock, lemon juice, lemon zest and parsley and bring to a boil. Transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
2 Meanwhile, add salt to the pot of boiling water. Add the pasta and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
3 Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes.
4 Stir in the 1/2 cup of cheese and season with salt and pepper. Serve immediately, passing additional cheese at the table.
- 400 g Organic Bio Whole Wheat Fusilli
- 1/4 cup extra virgin olive oil
- 6 medium leeks, white parts only
- 1/2 cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 tbsp flat leaf parsley leaves
- aslt and freshly ground pepper
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- Protein 25g
- Fat 40g
- Carbohydrate 65g
- Dietary Fibre 10 g
- Cholesterol 105 mg