Fusilli And Creamy Leek Sauce

1. 1

   1. Bring a large pot of water to a boil. In a large, deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes.

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   Add the chicken stock, lemon juice, lemon zest and parsley and bring to a boil, Transfer the mixuture to a blender and puree until smooth. Season with salt and pepper.

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   2. Meanwhile, add salt to a pot of boiling water. Add the pasta and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.

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   3. Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Stir in the 1/2 cup cheese and season with salt and pepper. Serve immediately, passing additional cheese at the table.

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   MAKE AHEAD: The leek sauce can be refrigerated overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.