Potato-Leek Sauce on Fusilli

Ingredients:

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

Instructions:

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.

Recipe adapted from "Good-For-You Pasta Cookbook"