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Ingredientes
- 2 Tbsp. Unsalted butter
- 1 c. Chopped leek, white and pale green part
- 1 lb Silverbeet (red if possible) stems cut from leaves and minced into thin slices
- 3 lrg Cloves garlic, chopped
- 1/4 tsp Red pepper flakes, optional
- 1/3 c. Canned chicken broth
- 2/3 c. Heavy cream (2/3-1cup)
- 1 Tbsp. Walnut or possibly similar nut oil (such as hazelnut)
- Â Â Salt and freshly grnd pepper to taste
- 1/2 lb Penne, cooked and liquid removed, according to package directions
- 3 Tbsp. Toasted walnut halves, broken into large pcs
- 2 Tbsp. Fresh tarragon or possibly parsley, chopped, or possibly a combination of both
- Â Â Freshly grated Parmesan cheese, optional, for garnish
Direcciones
- In a skillet set over moderately low heat heat butter, add in leek, silverbeet stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 min. Remove the cover and wax paper.
- Now add in the silverbeet leaves, garlic, red pepper flakes, and broth and simmer the mix stirring occasionally, uncovered for 5 min more. Increase the heat to high and reduce liquid till almost evaporated. Add in the cream and walnut oil and simmer sauce over moderately high heat, stirring, till lightly thickened. Season with salt and pepper. Transfer cooked pasta to a large bowl. Add in the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or possibly parsley. Serve with freshly grated Parmesan cheese.
- Yield: 2 to 3 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 2 servings | |
| Calories 724 | |
| Calories from Fat 284 | 39% |
| Total Fat 32.55g | 41% |
| Saturated Fat 17.28g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 91mg | 4% |
| Potassium 437mg | 12% |
| Total Carbs 90.55g | 24% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.03g | 3% |
| Protein 17.83g | 29% |
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