Monday, February 21, 2011
Pecorino Romano and Leek pasta
3 Tbs. butter
2 large leeks thinly sliced
1 pound box Penne pasta
½ pint of heavy whipping cream
1 cup grated Pecorino Romano cheese
11/2 cup of Cherry tomatoes cut in half
3 handfuls of Fresh baby spinach
1 tsp. olive oil
Melt the butter with the olive oil in a large pan, put in the sliced leeks ,cover and cook on a low heat, stirring occasionally for about 10 minutes.
While the leeks are cooking, boil the penne pasta in salted water according to the box directions. Meanwhile add the whipping cream to the leeks and add ¾ of the cheese. Stir well until the cheese melts. Take off the heat.
Drain the pasta and put into the leeks and sauce mixture and stir until the pasta is coasted . Stir in the spinach a big handful at a time until it is slightly wilted. Take off the heat and stir in the tomatoes and put in a serving bowl and sprinkle with remaining cheese.