Leek Pasta Salad Food

LEEK & LEMON LINGUINE

Steps:

• Cook pasta in a large pot of boiling water until just tender or according to package directions. Reserve 1 1/2 cups of the cooking liquid and drain the pasta in a colander.
• Meanwhile, finely grate 1 tablespoon zest (see Tip) and squeeze 1/4 cup juice from the 2 lemons; set the juice aside. Pat leek slices dry. Heat oil in a large nonstick skillet over medium-high heat. Add the leek, the lemon zest, 1/4 cup parsley, garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.
• Add the pasta, 1 cup of the reserved cooking liquid, the reserved lemon juice and the remaining 1/4 cup parsley to the pan. Cook, stirring constantly, until the liquid is mostly absorbed, 30 seconds to 1 minute. Add the remaining 1/2 cup liquid, if desired. Remove from the heat. Discard the garlic. Toss the pasta with 1/2 cup Parmesan and 2 tablespoons chives. Transfer to a serving bowl or bowls; sprinkle with the remaining 1/4 cup Parmesan and 2 tablespoons chives and serve with lemon wedges, if desired.

SHRIMP AND LEEK PASTA

Steps:

• Bring 6 quarts water to a boil and add the 2 tablespoons salt.
• Add the tagliatelle to the boiling water, stirring with a wooden spoon. If the pasta is fresh, it will be done as soon as the water returns to a boil. Otherwise, boil for 2 minutes, turn off the heat, and let the tagliatelle sit for the remaining time specified on the package.
• Meanwhile, trim the root ends from the leeks and discard the tough green portions (roughly the top 1/3). Slice the remaining pale green and white portions of the leeks into 1/2-inch-thick rounds and rinse in several changes of cold water to remove any grit. Rinse and drain well.
• In a sauté pan over medium-high heat, heat 2 tablespoons olive oil. Toss in the shrimp and quickly cook, stirring only occasionally, for 2 minutes. The shrimp will be almost but not quite cooked through. Transfer the shrimp to a plate.
• In the sauté pan, heat the remaining oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 5 minutes. You may need to reduce the heat to medium if the leeks are turning brown.
• Add the shallot and cook, stirring, for 1 minute. Add the butter and stock and simmer gently for 3 minutes. Add the shrimp and simmer an additional minute. Season with salt and pepper to taste.
• Drain the pasta well and return it to the pot or transfer it to a serving dish. Add the shrimp and leek sauce and gently toss to coat the pasta. Sprinkle with the pecorino Romano cheese, toss well, and serve with plenty of additional pecorino passed on the side.

LEMONY LEEKS AND PASTA SALAD

Steps:

• Remove peel from lemon, using zester or grater; set aside. Cut white pith from lemon; discard. Cut lemon into 1/4-inch slices; set aside.
• In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir almonds in oil about 30 seconds or until light brown. With slotted spoon, remove almonds from skillet; set aside.
• In same skillet, cook and stir lemon slices, lemon peel, leeks, capers, salt and pepper about 1 minute or until vegetables are crisp-tender. Remove from heat. Remove lemon slices; discard. Stir in bell peppers and almonds. Cover; refrigerate at least 2 hours until chilled.
• Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In large serving bowl, gently toss pasta, vegetable mixture and almonds.

PASTA WITH PANCETTA AND LEEKS

Steps:

• Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
• Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
• After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
• Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!

CREAMY LEEK PASTA

Steps:

• Put the pasta in a pan of boiling water and cook for 12 minutes.
• Put some oil it a pan and add the leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
• Add the garlic, mustard, creme friache and cheese to the pan and stir well.
• Cook on a very low heat for a further minute.
• Drain the pasta and stir in to the sauce.

SWEET LEEK CARBONARA

Steps:

• Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil.
• Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.
• When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
• Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan's too hot, it'll scramble; get it right and it'll be smooth, silky and deliciously elegant).
• Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat).
• Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese. Fantastic served with a glass of cold Italian white wine.

PASTA WITH BACON AND LEEKS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
• Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
• Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

WARM CARAMELIZED LEEK PASTA SALAD WITH BACON AND GOAT CHEESE

Steps:

• Add the beef bacon to a large skillet over medium-high heat and cook until crispy, about 5 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess oil, leaving the drippings in the pan.
• Add the leeks and mushrooms to the pan the bacon was cooked in, and cook over medium-high heat until the vegetables are softened and just starting to turn golden brown in spots, about 5 to 7 minutes, stirring occasionally.
• Stir in the bell pepper and garlic and cook over medium-high 1 minute, stirring constantly.
• Add the wine, salt, black pepper, and al dente pasta. Turn the heat up to high and cook, stirring constantly, until the liquid is evaporated, about 2 minutes.
• Transfer the pasta salad to a serving dish and top with the crumbled goat cheese, crisped bacon, and fresh parsley.
• Serve warm.

CREAMY LEEK SPAGHETTI

Steps:

• In a heavy bottomed pot, heat olive oil and butter over medium-high heat and sauté garlic and leeks for 3 to 5 minutes or until they develop some color. Season with salt and pepper.
• Add the white wine, cover and cook for about 10 minutes - giving it some occasional love - until leeks have softened.
• Uncover and continue cooking until the wine has almost completely reduced.
• Stir in the heavy cream and cook until sauce thickens. Taste for seasoning and fix if necessary.
• Add cooked pasta and toss it with sauce. If necessary, add some pasta water to smooth the sauce.
• Serve it with some freshly grated Parmigiano Reggiano.

SALMON AND LEEK PASTA

Steps:

• Preheat the oven to 300C / 400F. Pat the salmon dry with kitchen towel and then drizzle half the olive oil over both sides and season well - rub the oil and seasoning into the fillet. Place the salmon on a baking tray and place in the oven for 12 minutes. It's done when it flakes easily with a fork.
• Bring a heavily salted pan of water to the boil and then boil the pasta according to the packet instructions.
• While the salmon and pasta are cooking heat the rest of the oil in a frying pan/skillet over medium heat. Add the leek and cook for around 6 minutes until softened. If it starts to go brown at the edges the reduce the heat a little.
• Add the garlic to the pan and cook for a further minute. Then add the cream, capers and lemon juice and season and bring to a simmer. Let it lightly bubble for 3-4 minutes to reduce. Add a couple of tablespoons of the pasta water per person before stirring in the parsley.
• When the pasta is cooked drain and add to the pan with the cream sauce. Flake the salmon and add to the pan along with the rocket and stir everything together. Serve immediately.

LEEK PASTA SALAD

Steps:

• Combine the leeks, olive oil, salt, pepper, nutmeg and vanilla-bean seeds in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 20 minutes. Set aside.
• Pour the vegetable broth into a small saucepan and bring it to a boil. Turn off the heat, add the thyme leaves and steep for 1 minute. Strain. Pour the broth into a blender, add the leeks, roasted garlic and lemon rind. Puree until smooth and pour it into a large salad bowl. Set aside.
• Blanch the peas in a large pot of boiling water for 1 minute. Drain. Rinse under cold running water until cool. Add to the salad bowl.
• Cook the pasta in a large pot of boiling salted water until tender. Drain. Add to the salad bowl. Toss to combine. Refrigerate until chilled. Cut the romaine into thin strips crosswise add to the salad bowl. Toss. Serve immediately.

AMAZING SAUSAGE PASTA BAKE

Steps:

• Preheat the oven to 160°C (325°F).
• Boil pasta in plenty of salted water according to manufacturer's instructions. Drain and toss with a little oil. Set to one side.

LEEK SALAD WITH APPLES AND CARROTS

Steps:

• Start by cleaning the leek: Trim the root end, as well as 1-3 inches off the dark green part (just whatever looks bruised/dry, see note below). Halve the stalk lengthwise and cut into thin half-moons.
• Place leeks in a big bowl of water and swirl around with your hands while separating the layers to release all the dirt. Lift the leeks out of the water and place back onto your cutting board. If the water looks really dirty, repeat the process with new water.
• Transfer the leeks to a large mixing bowl and combine with the remaining ingredients. Season to taste and serve immediately.

CREAMY TUNA PASTA WITH LEEK

Steps:

• Bring water to a boil in a large cooking pot and add a tablespoon of salt. Cook the pasta al dente according to the instructions on the packet. Depending on the pasta, it will be around 10 minutes. Drain the water from the pasta. Keep a ½ cup (100 ml) of pasta water for later.
• Wash the leeks thoroughly and cut in fine rings. Peel and mince the garlic. Drain the liquid from the canned tuna.
• Heat the olive oil in a large cooking pan on medium-low heat. Add the leek and garlic and gently cook for 4-5 minutes while stirring frequently until the leeks start to soften.
• Add the flaked tuna, basil, oregano, nutmeg, salt and pepper and fry for 2 minutes. Add the cream, lemon zest, lemon juice and the ½ cup of pasta water and leave to cook for 4 minutes.
• Mix the cooked pasta with the creamy tuna and leek sauce and serve immediately. Garnish with parmezan cheese shavings and parsley.

LEEK AND MUSHROOM PASTA

Steps:

• Prepare pasta according to package instructions. Once cooked, reserve 1/4 cup of the pasta water. Drain the rest and set both pasta water and pasta aside.
• Add the olive oil to a large skillet and warm over a medium heat. Add the leeks, mushrooms and a pinch of salt. Cook 5-7 minutes to soften.
• Add the garlic and cook another 3-4 minutes. Stir often to keep the garlic from burning. Turn off the heat until you're ready to add the pasta.
• Add the pasta to the mushroom-leek mixture along with 1 teaspoon salt, 1 teaspoon red chili flakes, chopped parsley, chili flakes (if using) and reserved pasta water. Mix well making sure to evenly coat the pasta with sauce.
• Taste with additional salt, chili and parsley as needed and enjoy.

HAM AND LEEK PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta and cook for 6 minutes.
• Add frozen peas and continue to boil for 3 additional minutes.
• while pasta is cooking, heat butter in a small pan, add leek and cook over medium heat for 3 minutes.
• beat eggs in a bowl and season with salt and pepper.
• drain pasta and peas and return to the pot.
• add leeks, eggs, ham and half of the cheese mix well heat on low for 2-3 minutes to make sure cheese is melted.
• transfer to serving dish and top with remaining cheese.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

Steps:

• Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
• Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
• Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
• Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
• To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

LEEK SALAD

Steps:

• Whisk together the lemon juice, oil, salt and pepper.
• Toss the dressing with the leeks.
• Chop the tomatoes and cucumber, seeding them if desired, and add to leeks.
• Add the olives and cilantro and toss well.
• Add more salt and pepper if you like and chill for an hour.

TURKISH LEEK SALAD

Steps:

• Peel the outer layer of the leek. Cut the leek into slices.
• Chop the tomato and cucumber into slices (or cubes if you like)
• Finely chop the parsley.
• Put the cut tomato, cucumber and leek into a bowl and squeeze half a lemon over. Cover with the chopped parsley, and add olive oil, salt and pepper.
• The salad is ready. We always recommend to have a small taste to check if you need to add any extra salt, pepper, lemon or parsley if you wish...

PASTA WITH SAUSAGE AND LEEKS

Steps:

• Put a large pot of generously salted water on to boil. Cook pasta while preparing sauce.
• In a large skillet, heat the olive oil over medium-high heat. Cook the sausage, breaking it up, until golden in color; about 5 minutes.
• Add the leeks and cook, stirring often, until soft; about 8 minutes.
• Stir in the shallot and cook for 1 minute.
• Add 1 tblsp of butter, the peas, and broth. Heat to a boil. Reduce heat to medium low and simmer gently for 5 minutes. Season with salt and pepper.
• Cover skillet and keep warm until pasta is ready.
• Cook the pasta until al dente; about 12 minutes. Drain and return to the pot over low heat.
• Add the sausage and leek sauce to pasta and toss well.
• Remove from heat and add remaining 1 tblsp butter and the grated Parmesan. Toss well.
• Transfer to a serving platter or individual bowls. Serve immediately with more grated Parmesan on the side.

LEMON LEEK PASTA (VEGETARIAN)

Steps:

• Mince 4 cloves of garlic and chop 2 cups of kale or green of choice.
• Remove the dark green woody tops and hairy bottom portion of 2 large leeks and discard. Slice the lighter green portion of the leeks into thin slices. Place the leek slices in a bowl of cold water to remove any dirt if necessary. Scoop the leek slices into a strainer or colander using a slotted spoon or spider strainer. Pat the leeks dry with a towel or paper towel.
• Heat a skillet to medium and add 2 Tbsp. extra virgin olive oil. Once heated, add the garlic, leeks, and 1/4 tsp. kosher salt and pepper. Saute for 8-10 minutes, stirring often. The leeks will cook down and caramelize a bit.
• Boil a pot of water and prepare 1 package of Barilla Red Lentil Penne pasta according to package instructions. Drain and reserve 1 cup of the pasta water.
• Add the cooked pasta to the skillet along with 1 cup of reserved pasta water, the chopped kale, and another 1/4 tsp. kosher salt and pepper. Stir to combine and saute for 4-5 minutes or until the kale wilts down a bit.
• Add the zest of 2 lemons to the pasta using a microplane or small grater. Add the juice of the lemons as well. Add 1 cup of shaved or shredded Parmesan cheese to the pasta. Stir to combine and cook for another minute or so.
• To Serve: Garnish with walnuts or nut of choice along with minced basil or fresh herb of choice and another sprinkle of Parmesan cheese.Other topping ideas include capers, artichokes, or olives.

PASTA WITH BACON AND LEEKS

Steps:

• To cook the pasta: In a large saucepan of boiling salted water cook the pasta as per packet instructions. Drain through a colander or sieve reserving a couple of tablespoons of the cooking water. Return the pasta to the saucepan. To make the sauce: Heat the oil in a large frying pan. Add the bacon and cook for a couple of minutes until crispy. Add the leeks and cook for another 3-4 minutes until the leeks soften. Then add the garlic and cook for another minute. Add the cream and bring to a simmer. Allow the cream to reduce slightly. Add the sauce to the tagliatelle and stir well. Add the reserved cooking water if you would like a thinner sauce. Divide between four serving bowls and sprinkle over the basil leaves. Serve with a green salad.

PASTA SALAD WITH SALMON, LEEK AND PEANUTS

Steps:

• Cook pasta according to package instructions in boiling salted water. Cut the salmon into bite-sized pieces and place briefly in boiling fish stock, remove from heat and let stand for 5 minutes. Rinse leek, trim, slice and blanch for 3 minutes in boiling salted water.
• Toast nuts in a dry pan brown over low heat. Rinse dill and pluck leaves. Peel shallots, chop and mix with remaining ingredients to make a sauce. Season with salt, pepper and cayenne pepper. Mix all ingredients together carefully and serve.

LEEK PASTA

Steps:

• Cook pasta, drain and put through cold water.In a pan, cook half of the olive oil.Brown mushrooms for 2 minutes and add leeks, tomatoes and garlic.In an other pan, heat pasta with the rest of the olive oil, grounded pepper and salt.Put pasta in your favourite serving dish and garnish with vegetable mixture.Sprinkle with Parmesan grated cheese and black fresh grounded pepper.