Pasta with Morels, Leeks, and Peas
Jun. 24th, 2010 09:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutThe lads requested I preserve tonight's dinner recipe, so here it is.
Put on a big pot of salted water on to boil.
Meanwhile, saute two leeks in 2-3 Tablespoons of butter until soft. Add as many morels, rinsed and sliced into strips, as you can afford. Cook until soft. Sprinkle on a little chopped fresh thyme and cook for a minute more to release the aroma. Add about a half cup of creme fraiche. Thin with a little milk if needed, and warm through.
When the water is boiling, cook 1/2 lb. capellini pasta. Just before it's finished (and it cooks fast!), throw in two handfuls of frozen peas (I bet fresh would work just the same). Bring back to a boil and drain.
Put the pasta in the skillet with the sauce and combine well. Season with salt and pepper. Top each serving with a little grated parmesan if you like. Eat.
Put on a big pot of salted water on to boil.
Meanwhile, saute two leeks in 2-3 Tablespoons of butter until soft. Add as many morels, rinsed and sliced into strips, as you can afford. Cook until soft. Sprinkle on a little chopped fresh thyme and cook for a minute more to release the aroma. Add about a half cup of creme fraiche. Thin with a little milk if needed, and warm through.
When the water is boiling, cook 1/2 lb. capellini pasta. Just before it's finished (and it cooks fast!), throw in two handfuls of frozen peas (I bet fresh would work just the same). Bring back to a boil and drain.
Put the pasta in the skillet with the sauce and combine well. Season with salt and pepper. Top each serving with a little grated parmesan if you like. Eat.
