Let me start with a favor. Those of you that read this blog, and try the food yourselves, please leave comments for me. Not only do I want to hear what you think of the foods I have shared, but need encouragement that people are actually trying these recipes at home. Thanks!
So, this is a dish that combines unusual ingredients together in interesting ways. I love each ingredient, and find them delicious when combined. As I have revealed before, I LOVE arugula, so any dish that makes us of this pepper green gets a nod of approval from me. The mozzarella used is fresh, little balls floating in liquid.
I am excited to say I used green onions from the farmers market this time around! I look forward to more frequent trips as the days warm.
For those of you that have not cooked with leeks before, be sure to rinse them well, removing the first layer. Slice the leek, then place into a bowl of water. Swirl around loosening the dirt that may be trapped in the layers. Drain and rinse one more time. Now they are ready to be used.
Ingredients:
Olive oil
2 cups sliced leeks (2 large)
1 large onion, chopped
1/2 cup green onion, chopped
12 oz. linguine
1 cup veggie broth
1/4 cup currants
1/4 tsp dried thyme
1 TBS balsamic vinegar
1/4 heavy cream
1/2 tsp salt
2 cups baby arugula
1/2 cup mozzarella, cut into chunks
1. Heat olive oil in a large non-stick skillet over medium heat. Add leek, white onion, and green onions. Cook about 5 minutes, stirring frequently. Cover, reduce heat to med-low, and cook 15 minutes until onions are golden brown. I usually remove the lid after the time is up, and let the onions brown a little. Stir frequently.
2. While onion mixture cooks, get the pasta cooking.
3. Bring broth to a boil in a small saucepan. Add dried currants, salt, thyme and vinegar. Boil for 30 seconds. Remove from heat and add cream.
4. Pour into onion mixture and cook 2 minutes. Stir in arugula and mozzarella. Sprinkle with salt and pepper to taste.
YUMMY!
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