Tuesday, March 18, 2008
farfalle with turkey sausage, leeks and broccoli
do you think i can work that into a llama card? no?
cooking light just had a feature on leeks. i had never used them, but saw a few recipes i thought we'd like, so i gave them a try. well...now i'm on a leek kick. tonight i made a pasta dish from the march issue and it was pretty tasty.
if you've never used leeks, you should know that they hide dirt in their layers so cleaning is essential. once you trim the roots and dark greens, halve the leek lengthwise. hold the leek under running water and fan the layers, white tips pointing up. you can also chop them first (if the recipe calls for this) and swish them around in a bowl of water, rinsing as necessary.
alright, leek lesson over...onto the making.
give leeks a chance
it's photos like these that keep you coming back...right?
farfalle with turkey sausage, leeks and broccoli*
(*to be technical, this recipe calls for broccoli rabe, but husband could not find this and bought plain old broccoli. no one died over it, so substitute if you'd like.)
3/4 lb broccoli cut into 4 in pieces
8 oz cooked farfalle (use package instructions)
1 tbsp olive oil
2 c thinly sliced leek (2 large)
1/2 tsp crushed red pepper
2 garlic cloves (sliced or chopped)
1 lb turkey italian sausage (i used 3 hot)
1/2 tsp grated lemon zest
1/2 c fat free ricotta cheese
1/4 c grated parmesan
1/4 tsp kosher salt
1. blanch broccoli for 2 minutes in boiling water then rinse under cold water *reserve 3/4 c cooking liquid*
2. heal oil in skillet and add leeks, cook 2 minutes, stirring occasionally
3. add red pepper and garlic and cook 2 more minutes, stirring
4. remove sausages from casing and add to pan, stirring to crumble, cook for 4 minutes
5. add 1/2 c reserved cooking liquid and cook 5 minutes or until sausage is done
6. add remaining 1/4 c liquid, broccoli, pasta and lemon zest to pan, toss to combine & cook for 5 minutes
7. remove from heat and stir in cheeses and salt
naked noodles (before the cheeses were added) looking good.
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