Fusilli With Creamy Leek Sauce
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Leeks||6 Medium, halved lengthwise and thinly sliced crosswise (white parts only)|
|Chicken stock/Low-sodium broth||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Finely grated lemon zest||1 Teaspoon|
|Flat leaf parsley leaves||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Freshly grated parmigiano reggiano cheese||1⁄2 Cup (8 tbs) (plus more for serving)|
1. Bring a large pot of water to a boil over high heat. In a large, deep skillet, heat the olive oil. Add the sliced leeks and cook over moderate heat, stirring occasionally, until they are softened and just beginning to brown, about 10 minutes. Add the chicken stock, fresh lemon juice, grated lemon zest and parsley leaves and bring to a boil. Transfer the mixture to a blender and puree until smooth. Season the leek sauce with salt and black pepper.
2. Meanwhile, add salt to the pot of boiling water. Add the fusilli and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
3. Add the leek sauce and the reserved cooking water to the pot of drained fusilli and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Sprinkle in the 1/2 cup of grated Parmigiano-Reggiano cheese and season with salt and black pepper. Toss well and serve the fusilli immediately, passing additional grated Parmigiano-Reggiano at the table.