Braised Leeks with Peas
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January 20, 2017
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January 20, 2017
Braised Leeks with Peas
Braised Leeks with Peas is a good solution to eat vegetables and legumes mixed together in a delightful dish. A few light ingredients and a short amount of time to create an innovative side dish.
Ingredients
Directions
Heat the oil in a skillet over medium low heat; add the leeks along with a good pinch of salt; stir; cover and allow to cook over low heat for about 5 minutes (you want them to soften and give up some of their liquid).
Add the chicken stock; cover and cook another 5 to 10 minutes, or until the leeks are very tender.
Raise the heat to medium, add the peas; cover and cook for 5 minutes more, shaking the pan occasionally, or until the peas are tender and most of the liquid has been absorbed.
Taste and correct seasonings with salt and pepper.
Cook the pasta in a large pot of salted, boiling water, according to the package instructions.
Drain the pasta and add it to the leeks and peas in the skillet. Toss to coat the pasta with the vegetables.
Serve with grated Parmegiano Reggiano cheese.
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Ingredients
Directions
Heat the oil in a skillet over medium low heat; add the leeks along with a good pinch of salt; stir; cover and allow to cook over low heat for about 5 minutes (you want them to soften and give up some of their liquid).
Add the chicken stock; cover and cook another 5 to 10 minutes, or until the leeks are very tender.
Raise the heat to medium, add the peas; cover and cook for 5 minutes more, shaking the pan occasionally, or until the peas are tender and most of the liquid has been absorbed.
Taste and correct seasonings with salt and pepper.
Cook the pasta in a large pot of salted, boiling water, according to the package instructions.
Drain the pasta and add it to the leeks and peas in the skillet. Toss to coat the pasta with the vegetables.
Serve with grated Parmegiano Reggiano cheese.