fusilli pasta 4 servings
2 leek~ outer leaves trimmed back, washed
3 cloves of garlic
2 Tablesoons of roasted tomatoes ( dry )
1/4 cup of extra olive oil ( more if needed )
2 tablespoon Lemon Juice
2 tablespoon flat-leaf parsley leaves
finely grated lemon zest from one large lemon
sea salt & fresh gound pepper
1/2 teaspoon chile flakes ( optional )
1/2 cup freshly grated Parmigiano-Reggiano cheese
( Optional)
Cook pasta in boiling water for 9 minutes.
Drain & set aside to cool .
chop 2 medium leeks, white parts and some green parts, halved lengthwise and thinly sliced crosswise.
Chop garlic very fine
Cook Leeks & Garlic in 2tablespoon of olive oil in a skillet until tender but not mushy.
Add to cool pasta & toss.
Add all other Ingredients into the cooked cool pasta & toss gently
2 tablespoon fresh lemon juice
finely grated lemon zest of one lemon
2 tablespoon flat-leaf parsley leaves
Sea Salt and freshly ground pepper
Mix and cool in refrigerator. Mix the pasta before serving,
Enjoy <3
1/2 cup freshly grated Parmigiano-Reggiano cheese ( Optional)
cooking time 9 minutes for pasta ,
2 minutes for the leeks & garlic.
Name: Gloria Hwang
Web:
http://buttoprivatecollection.ca...
About:
Love to Cook international foods, I enjoy baking for friends, <3 <3