Linguine with Leeks and Prosciutto
Sadly, our local Farmers Market days are numbered.
This part of Upstate New York is nothing like other parts of the States that grow produce almost year round.
Here we can easily have enough snow for skiing at Thanksgiving! In fact we did 2 years ago.
However, you never know, this fall especially.
This last weekend at the Market, I scoped out all the vendors, eyeing all their fabulous fall produce and spotted these beautiful leeks.
I must admit until this year I never really cooked with them. Well that was about to change.
I promptly ran home (not really) and whipped a fabulous pasta with some great prosciutto we had purchased thinking PLT (like BLT without the B).
Of course I extracted Bunny’s portion before adding the prosciutto, she said it was still yummy.
So this weekend try a new veg, maybe leeks?
First get the leeks cleaned and chopped here’s how.
Saute them in 2 Tb of olive oil and 1 Tbs of butter for about 4 minutes. Add 1 or 2 finely chopped garlic cloves (who can eat pasta without garlic?). Stir around 1 min or so.
Add 1 cup of chicken or vegetable broth and bring to boil, turn down the heat and simmer until the liquid reduces by half. Throw in the halved tomatoes.
When your pasta is 2 minutes short of the cooking time drain and add to leeks and tomatoes.
Reserve some of the pasta cooking water so you can add to finished dish if it needs a little more liquid.
Turn up the heat to high, toss the pasta around until coated with yummy sauce and leeks about 1 minute.
Turn off heat add basil and thinly sliced prosciutto.
Sprinkle some parmesan too, Oh darn I forgot to add the cheese before taking the picture!
So add some parmesan then Enjoy!