Potato-Leek Sauce on Fusilli
Recipe By : Good-For-You Pasta Cookbook ISBN 0-76150124-x
- 2 leeks, white part only -- sliced
- 1 teaspoon butter
- 3 1/2 cups chicken broth -- defatted
- 3 medium russet potatoes -- peeled and sliced
- 1/3 cup celery -- chopped
- 1/3 cup carrot -- chopped
- 1/3 cup sweet red peppers -- minced
- 3 ounces Canadian bacon -- diced small
- 1 pound pasta -- fusilli
- 2 tablespoons Parmesan cheese -- fresh grated
- 1 tablespoon Italian parsley -- chopped
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.