May 06, 2018

PENNE WITH LEEKS, SPINACH AND PIMIENTOS

Ingredients:
Large leeks - 3 (trimmed)
Fresh spinach -340 gms
Butter - 60 ml
Small onion - 1 (finely chopped)
salt and freshly ground pepper
Large pimiento - 1/2 large (cut into thin strips)
penne - 300 gms
Freshly grated Parmesan cheese

Method:

  • Slice leeks thinly, using all the whites and most of the greens. Discard spinach stalks and slice leaves thinly.
  • Heat butter in a large pan and gently saute onion for 4-5 minutes.
  • Add leeks and spinach, season well, then cook over low heat for 10-15 minutes.
  • Add the pimiento so it can cook for the last 5 minutes. Adjust the seasoning to taste.
  • Cook penne in boiling salted water until al dente. Drain and transfer to a warm bowl.
  • Top with the vegetable sauce and sprinkling of Parmesan.
  • Serve with extra Parmesan.
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