Monday, April 15, 2013

Meal Planning Mondays: two things.

1. Today I'm hanging out here with a beautiful friend and fellow Mama
who asked
 me to be share some thoughts on her 

 Be sure to browse through her awesome recipes 
and enjoy photos of 
her adorable Minky (Greyson)! 
Thanks Katy!

2. A perfect light, springtime, EASY pasta.

It's delicious. 
Leeks have a mild onion flavor.
Perfect sauteed with garlic, olive oil, and fresh lemon.

Most important, don't forget the mini chefs:

{some chefs requiring more supervision than others, you know. and fyi, that is dull butter knife. as if it's supposed to make this any more child appropriate?}

Lemon Linguini with Leeks
{plug: vegetarian!}

  •  4-5 medium leeks (I used two large)
  • 3 tablespoons extra virgin olive oil 
  • 3-4 small cloves garlic, finely chopped
  • 1 red chili pepper, such as Fresno chili pepper, finely chopped
  • Zest of 2 lemons, juice of 1
  • Salt and pepper
  • 1/2 cup dry white wine or chicken stock or vegetable stock
  • 1 pound linguini or lemon spaghetti
  • 3 tablespoons butter
  • 1/2 cup grated Pecorino cheese, plus some to pass at table
  • 1/2 cup flat leaf parsley and mint combined, finely chopped

Bring a large pot of water to boil for the pasta.
Take leeks and trim the tough tops and roots (discard); slice the remaining leeks lengthwise into 1/2-inch pieces. Let sliced pieces soak in a bowl of water to remove grit.
Heat the EVOO, three turns of the pan, over medium heat. Strain and add the leeks, garlic, chili pepper and lemon zest and season with salt and pepper. Stir 5-6 minutes, then add the wine or stock and reduce the heat to low.
Season the pasta cooking water with salt and boil the pasta to al dente. Reserve 1/2 cup of the starchy cooking water just before draining.
Raise the heat on the sauce again to medium and add the lemon juice. Melt in the butter, then add the starchy cooking water and Pecorino cheese.

Serve in shallow bowls with more cheese and the parsley and mint on top.

Recipe adapted from Rachael Ray.

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