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Ingredientes
- 1/4 c. extra-virgin extra virgin olive oil
- 1 x lemon grated zest only
- 2 x garlic cloves chopped
- 4 x leeks white part only, minced salt and freshly grnd pepper to taste
- 1 lb fresh asparagus bottoms trimmed
- 5 1/2 Tbsp. minced fresh chives
- 2 Tbsp. dry white wine
- 2 Tbsp. unsalted butter
- 1 lb dry capellini or possibly angel hair pasta
- 1/4 c. freshly grated parmigiano-reggiano cheese or possibly to taste
Direcciones
- In a saute/fry pan over medium heat, combine oil, zest, garlic, leeks, salt and pepper; cover partially and simmer, stirring occasionally, till leeks are tender, 4-6 minutes.
- Slice half the asparagus into 1+1/2" lengths and add in to leeks along with 1 Tbs. chives, wine, butter, salt and pepper; cook till asparagus are heated through, 2-3 minutes. In an asparagus pot filled halfway with boiling salted water, add in remaining asparagus, tips up. Cover and cook till tender but hard to the bite, 2-3 minutes.
- Meanwhile, in a large pot two-thirds full of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 c. liquid, and return pasta to pot; add in asparagus-leek sauce and reserved liquid. Toss to combine and divide among 4 pasta bowls. Top with steamed asparagus, remaining chives and cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 627 | |
| Calories from Fat 186 | 30% |
| Total Fat 21.13g | 26% |
| Saturated Fat 5.85g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 17mg | 1% |
| Potassium 370mg | 11% |
| Total Carbs 92.03g | 25% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.0g | 3% |
| Protein 15.76g | 25% |
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