Between my euro city jaunts I did manage to whip up a lovely little recipe that I’d like to share with you. It is very simple, takes half an hour to cook and, so long as you don’t try to pack whilst you do it (and burn the leeks a bit), is a real cinch. The result is a simple but tasty bowl of pasta, the sweet buttery leeks beautifully complimented by the sherry and parmesan.

Ingredients

2/3 medium leeks
Knob butter
Parmesan
Farfalle pasta
Olive oil
Capful of dry sherry
S&P

1 Wash leeks and chop from base to pale green bit in 1cm rounds
2 Heat a biggish knob of butter and a splash of olive oil in a pan with a lid, add the leeks, S&P, cover and cook very gently for 25 minutes
3 After 15 minutes add a capful of sherry to the leeks and put pasta on to boil (I used farfalle but you can use any shape), when it’s done drain and add to leek pan
4 Serve in bowls, grate a good amount of parmesan on top, et voila! Done, supper the easy way.

Tags: easy supper, Kid Friendly, leek, pasta, Quick Supper

This entry was posted on Tuesday, December 2nd, 2008 at 8:00 pm by urban foodie and is filed under Kid Friendly, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.