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Orecchiette with Leeks, Spinach, Sausage, & Peas

  • Author: Fine Cooking Magazine

Description

This pasta dish came out so well. Big John called it a winner. I hope your family enjoys it as much as mine did.


Ingredients

  • Kosher salt
  • 3 lbs. leeks (3-4 large)
  • 2 tsp. extra-virgin olive oil, more as needed
  • 1 lb. Circle B Ranch Sweet Italian Sausage
  • 1 large clove garlic, finely chopped
  • 5 oz. baby spinach (about 5 packed cups)
  • 1 ½ cups fresh or frozen peas
  • 12 oz. orecchiette, farfalle, or other short pasta
  • 2 oz. Parmigiano-Reggiano or Grana Padano (about 1 ½ cups), finely grated, plus more for serving
  • ½ cup finely chopped fresh mint
  • Freshly ground black pepper
  • Fresh lemon juice, to taste
  • Lemon wedges, for serving

Instructions

  1. Trim the leeks, leaving the white and light green parts. Slice in half lengthwise, then crosswise into ½-inch thick half-moon slices (will yield about 8 cups). Rinse well and pat dry.
  2. Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, breaking up the meat into small bits. Add more oil if needed and thoroughly cook sausage, about 5-7 minutes.
  3. Use a slotted spoon to transfer the sausage to a bowl, leaving about 2 Tbsp. of fat in the pan. Add the leeks and ¼ tsp. salt, and cook, stirring occasionally and adding more oil if the pan seems dry. Cook for about 7-10 minutes until the leeks are tender. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Stir in the spinach and peas. Cook, stirring occasionally, until the spinach is wilted, 1-2 minutes. Return the sausage to the skillet and keep warm.
  4. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water, drain the pasta, and return the pasta to the pot. Add the sausage-leek mixture, the reserved cooking water, cheese, mint, and a generous pinch of pepper. Toss to combine. Season to taste with salt, pepper, and lemon juice. Serve topped with additional cheese and lemon wedges on the side.

Nutrition

  • Serving Size: 4

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