artichoke leaf pasta with leek ‘carbonara’

How To Make artichoke leaf pasta with leek ‘carbonara’

• 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
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