Vermicelli With Leeks, And Scallions

1. 1

   Cut off roots and leaf ends from leeks; discard any tough outer leaves.

2. 2

   Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices.

3. 3

   Place leeks in large bowl of cold water; with hand, swish leeks around to remove sand.

4. 4

   Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed.

5. 5

   Drain well.

6. 6

   Heat large saucepot of salted water to boiling over high heat; add vermicelli and cook according to package directions.

7. 7

   Meanwhile, in a nonstick 12-inch skillet, melt margarine or butter over medium-high heat.

8. 8

   Add leeks, green onions, shallots, garlic, both black & red peppers, and 3/4 teaspoon salt, and cook until vegetables are tender and golden, about 10 minutes, stirring often.

9. 9

   Add broth, half-and-half and cheese; cook 1 minute.

10. 10

    Drain vermicelli or spaghettini well; return to saucepot.

11. 11

    Add leek mixture and toss well to coat.

12. 12

    Sprinkle with nuts.

13. 13

    This dish would go well with a nice robust wine, a loaf of bread(so as to sop up the sauce)and sliced tomatoes with avocados.

* Per serving · 4 servings · Values may vary.