Title: Potato-Leek Sauce on Fusilli
Categories: Pasta Pork Vegetable
Yield: 8 Servings
| 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 |
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.