I’ve been busy because life is full and rich.
The downside: I haven’t posted in, like, forever. The upside: now that I’m posting again, you can be sure to get healthy and seasonal recipes that are quick and easy to make. Huzzah!
So, in the interest of making a post efficiently, I’m going to jump right to the recipe. I promise: future posts will include anecdotes. But this one won’t.
Pasta with Sauteed Leeks, White Beans and Walnuts
1 T olive oil
3 medium leeks, white and light green parts, thinly sliced (about 6 cups)
1 medium yellow bell pepper, seeded and thinly sliced (about 1 cup)
1 t red pepper flakes (or to taste)
1 15-oz. can cannellini beans, rinsed and drained
1 c low-sodium vegetable broth
6 cloves garlic, chopped
12 oz. pasta of your choice (I used wild mushroom fettuccine from Flour City Pasta. It was delicious.)
3 oz. crumbled feta cheese or goat cheese (optional)
1/2 c chopped toasted walnuts
- Put large pot of salted water on to boil.
- Meanwhile, heat oil in a large saucepan over medium-high heat. Add leeks, bell pepper, and red pepper flakes: saute 10 minutes, or until vegetables just begin to brown.
- Stir in beans, broth, and garlic. Reduce heat to low and simmer for 5 more minutes. Season with salt and freshly ground pepper.
- When water boils, cook pasta according to package directions to al dente. Drain.
- Gently fold the leek and beans mixture and the walnuts into the pasta. Serve sprinkled with feta or goat cheese, if desired.
(Adapted from a Vegetarian Times recipe)