Vermicelli With Leeks, and Scallions

Total Time
45mins
Prep 30 mins
Cook 15 mins

Found this a while back, I think it was on "i village" but am not sure. Have tweaked the recipe to suit our personal tastes. It is quick to throw together and is a nice side or main dish. We like it here.

Ingredients Nutrition

Directions

  1. Cut off roots and leaf ends from leeks; discard any tough outer leaves.
  2. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices.
  3. Place leeks in large bowl of cold water; with hand, swish leeks around to remove sand.
  4. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed.
  5. Drain well.
  6. Heat large saucepot of salted water to boiling over high heat; add vermicelli and cook according to package directions.
  7. Meanwhile, in a nonstick 12-inch skillet, melt margarine or butter over medium-high heat.
  8. Add leeks, green onions, shallots, garlic, both black & red peppers, and 3/4 teaspoon salt, and cook until vegetables are tender and golden, about 10 minutes, stirring often.
  9. Add broth, half-and-half and cheese; cook 1 minute.
  10. Drain vermicelli or spaghettini well; return to saucepot.
  11. Add leek mixture and toss well to coat.
  12. Sprinkle with nuts.
  13. This dish would go well with a nice robust wine, a loaf of bread(so as to sop up the sauce)and sliced tomatoes with avocados.

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