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Corkscrews w/ Spring Veggies Recipe

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This recipe for Corkscrews w/ Spring Veggies, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hackett Daniel
Added: Wednesday, June 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch leeks (about 1 pound)
1 16 oz. pkg. corkscrew or bow-tie pasta
1 T. margarine or butter
1 lb. asparagus, trimmed and cut diagonally into 2" pieces
1/3 c. water
3/4 t. salt
1/4 t. coarsely ground black pepper
4 oz. soft goat cheese cut in small pieces

Directions:
Directions:
Cut roots and leaf ends from leeks. Discard any rough outer leaves. Cut each leek in half, lengthwise, then crosswise into 1/4" slices. Place leeks in large bowl of cold water; with hands, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times until all sand is removed. Drain well.

In large sauce pot prepare past in boiling salted water according to package directions.

Meanwhile, in nonstick 12" skillet, melt margarine or butter over medium heat. Add leeks and cook until almost tender, about 5 minutes, stirring often. Stir in asparagus, salt, and pepper and cook five minutes longer, stirring often. Add 1/3 c. water; cover and cook 3-5 min until asparagus is tender crisp.

Drain pasta, reserving 3/4 c. pasta cooking water. Return pasta to sauce pot. Add asparagus mixture and pasta cooking water; toss well. Spoon into large serving bowl; sprinkle with goat cheese and ground pepper.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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