Vermicelli With Leeks, and Scallions

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut off roots and leaf ends from leeks; discard any tough outer leaves.
  • Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices.
  • Place leeks in large bowl of cold water; with hand, swish leeks around to remove sand.
  • Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed.
  • Drain well.
  • Heat large saucepot of salted water to boiling over high heat; add vermicelli and cook according to package directions.
  • Meanwhile, in a nonstick 12-inch skillet, melt margarine or butter over medium-high heat.
  • 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.
  • Add broth, half-and-half and cheese; cook 1 minute.
  • Drain vermicelli or spaghettini well; return to saucepot.
  • Add leek mixture and toss well to coat.
  • Sprinkle with nuts.
  • 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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