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Receta Capellini With Asparagus And Leeks
by Global Cookbook

Capellini With Asparagus And Leeks
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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

  1. 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.
  2. 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.
  3. 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.