A light and refreshing pasta dish with leeks and tender young broccoli, seasoned with a bit of preserved lemons.
*See Kitchen Notes for more information and related links.
While the pasta is cooking, heat the olive oil over medium low in a skillet large enough to eventually hold all of the ingredients including the pasta.
To the leeks, add the broccolini. Saute’ 3 minutes over medium heat.
Gently and slowly add the cheese and spread evenly throughout the pasta.
Serve in pasta bowls and top with more cheese, if desired, cracked pepper and mint.
Broccoli – This dish can be made with broccolini or young, tender broccoli stalks. (We prefer the young stalks.) If you can only find larger broccoli, cut lengthwise into very thin stalks.
Type of Pasta – We usually make this with either farfalle (bowtie) or spaghetti. Both work great. The type of pasta determines how to cut the broccoli.
Cutting the Broccoli– For bowtie pasta, cut into pieces about an inch long. If a stem is too thick, cut it in half lengthwise. For spaghetti, cut the broccoli into longer lengths, about 3 inches long. Again, if the stem is too thick, cut it in half or even fourths.
Recipe author: MJ of MJ's Kitchen