Fresh Pasta with Melted Leeks & Favas
Leeks begin to show up in my CSA box as early as January, and usually continue through May. Favas begin about the same time, and the two work beautifully together. This is just one of the ways I enjoy them.
- Serves 4 to 6
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Directions
First, make the pasta and set it aside.
Slice the leeks into very thin rounds, put them in a large bowl, and fluff them with your fingers to separate the layers within each slice.
Melt the butter in a large sauté pan set over medium low heat and when it is foamy, add the sliced leeks. Toss several times until the leeks wilt.
Season with salt and pepper and cook very slowly until the leeks are completely tender and sweet; they will appear to have melted.
Stir in the cream, heat through, taste, correct the seasoning, remove from the heat, and keep warm.
Fill a large pot two-thirds full with water, add a tablespoon of kosher salt, and bring to a boil over high heat.
Cook the pasta until it is just tender, about 2 minutes. Drain thoroughly but do not rinse; put the pasta into a wide shallow serving bowl.
Add the leeks and toss gently but thoroughly; add the favas and toss again.
Season lightly with salt and pepper, grate some cheese on top, and enjoy immediately, with the remaining cheese on the side.
