Artichoke Leaf Pasta with Leek ‘Carbonara’

1
Alma Beatrice

By
@almabts

This handmade artichoke leaf pasta tastes just as good as it looks! Here we have paired it with leeks, toasted breadcrumbs and Pecorino.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
45 Min
Method:
Pan Fry

Ingredients

  • ·
    400g artichoke leaf pasta
  • ·
    4 leeks
  • ·
    chunk of old crusty bread
  • ·
    pecorino cheese
  • ·
    olive oil, salt and pepper to taste

How to Make Artichoke Leaf Pasta with Leek ‘Carbonara’

Step-by-Step

  1. Whizz up the crusty bread in a food processor then toast the breadcrumbs in a pan.
  2. Cut the leeks into thin rounds using both the white and green parts. Cook them gently a frying pan with a little olive oil, then season with salt and pepper. Add a little water if they seem dry.
  3. Take half of the leeks and blend them with a spash of olive oil in the food processor. Leave the rest in the pan.
  4. Meanwhile drain the ‘al dente’ artichoke leaf pasta that you have cooked in a large pan of salted water following the instructions on the packet. Add the pasta to the leeks you left in the pan and then afterwards mix in the blended leeks.
  5. Serve with the toasted breadcrumbs sprinked on top with a generous handful of freshly grated pecorino cheese.
  6. see this recipe on VORREI

    blog.vorrei.co.uk/2518-2

Printable Recipe Card

About Artichoke Leaf Pasta with Leek ‘Carbonara’

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegan



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