Orecchiette with leek and seed sauce
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- Serves: 4 persons
- 300 gleek
- 1 tbspolive oil
- 50 gsunflower seeds
- ¼ tspsalt
- ½ dlwater
- 500 gpasta
- salted water
- 50 ggrated Parmesan
- ½ tbspolive oil
- 2 tbspsunflower seeds
Step 1Cut the leek into thin rings, set aside 50 g of the leek greens. Heat the oil in a pan. Add the leek and sunflower seeds, season, cook for approx. 5 mins. Add the water, cover and cook over a low heat for approx. 15 mins., transfer to a measuring cup.
Step 2Cook the pasta in boiling salted water until just al dente. Set aside 300 ml of cooking water, drain the pasta, return to the pan.
Step 3Pour the reserved cooking water into the measuring cup. Add the cheese, puree until smooth.
Step 4Mix the sauce with the pasta, keep warm. Heat the oil in a frying pan. Add the reserved leek greens and sunflower seeds, stir fry for approx. 5 mins. Garnish the pasta with the leek greens.