Potato Leek Sauce On Fusilli
Serves:
Ingredients:
2
Leeks, white part only;
-sliced
1
ts
Butter
3 1/2
c
Chicken broth; defatted
3
md
Russet potatoes; peeled and
-sliced
1/3
c
Celery; chopped
1/3
c
Carrot; chopped
1/3
c
Sweet red peppers; minced
3
oz
Canadian bacon; diced small
1
lb
Pasta; fusilli
2
tb
Parmesan cheese; fresh
-grated
1
tb
Italian parsley; chopped
Method:
Recipe by: Good-For-You Pasta Cookbook ISBN 0-76150124-x To make sauce, slowly saute leeks in butter and 1/4 cup of the broth until leeks are very soft.
Add potatoes and 2 3/4 cups of the broth and cook, covered, over medium heat 15 to 20 minutes, until potatoes are tender.
Puree mixture and set aside.
Into the same pan, put remaining 1/2 cup of the broth, celery carrot, red pepper, and Canadian bacon.
Cook until liquid evaporates.
Meanwhile bring water to a boil, add pasta and cook until al dente.
Drain and toss with vegetable mixture.
Pour potato-leek sauce over all and blend.
Serve garnished with cheese and parsley.