Pasta with Creamy Leek and Garlic Pesto

The leeks, tenderizing

Leeks? Wariness was my initial reaction to the recipe I found in the Minimalist column of the Wednesday edition of the New York Times. I couldn't think what a leek even looked like, let alone how it might taste as the main ingredient of a recipe.


As I cooked the leeks, slowly makes it tender, my kitchen began to smell beautifully of garlic and leek. I'm not sure how to describe the distinct scent and flavor of leek; it looks like a giant green onion but smells and tastes very different. When tender, the heart of it becomes absolutely delicious--I think I would even serve it as a side vegetable.


This recipe is cheap, simple, and tasty. I quite enjoyed it. I would recommend using a blender (I used a food processor and it was a bit grainy). The bacon flavored it nicely--it added


I would not rate it as highly as Nick, I would give it a 6/10 because I was not a fan of the aftertaste. Also, I would stress to rinse the leeks completely after you either peel or chop them. It was a unique type of pesto--I have only had one other pesto before and its flavor is not comparable. I only ate about half of my portion.

The mixture blended, on skillet, ready for reserved water.

Ingredients:

·      3 T extra virgin olive oil

·      4 oz bacon, chopped

·      4-5 garlic cloves, thinly sliced

·      2-3 large leeks, trimmed, well-rinsed, and chopped

·      1 egg

·      Black pepper

·      1 egg

·      1 cup chopped fresh parsley leaves, plus more garnish

·      8 oz any pasta (fettuccine recommended)

Directions:

1.   Heat 1 tablespoon of oil in medium skillet over medium-high heat; add the bacon and cook, stirring occasionally, until just beginning to crisp, 8-10 minutes. Remove the bacon from the pan with a slotted spoon and drain it on paper towels.

2.   Turn the heat to medium. Add the garlic and leeks to the skillet (with oil from bacon). Add another tablespoon or two of oil to keep the ingredients from sticking. Cook, stirring occasionally, until very soft, 20 to 30 minutes. (Note: It is important to be patient and cook on a medium heat so that the leeks are soft).

3.   Meanwhile, bring a large pot of water to boil and salt it. Transfer the garlic and leeks to a blender or food processor with the egg, parsley, and salt and pepper to taste. Process, stopping to scrape down the sides of the container if necessary. Return the puree to the skillet, off heat.

4.   Cook the pasta in the boiling water until it’s tender but not mushy; then drain, reserving some of the cooking liquid. Turn the heat under the leek mixture to medium. Add about ¼ cup of the reserved cooking liquid to thin the pesto, and toss in the pasta, adding more liquid as needed. Taste and adjust the seasoning, garnish with the bacon and more parsley, and serve.

Serves: 4

Prep/Cook Time: 1 hour

Source: NYTimes article and recipe, Mark Bittman