Lemony Leeks And Pasta Salad Recipes

LEMONY LEEKS AND PASTA SALAD

Steps:

• Remove peel from lemon, using zester or grater; set aside. Cut white pith from lemon; discard. Cut lemon into 1/4-inch slices; set aside.
• In 10-inch skillet, heat oil over medium-high heat until hot. Cook and stir almonds in oil about 30 seconds or until light brown. With slotted spoon, remove almonds from skillet; set aside.
• In same skillet, cook and stir lemon slices, lemon peel, leeks, capers, salt and pepper about 1 minute or until vegetables are crisp-tender. Remove from heat. Remove lemon slices; discard. Stir in bell peppers and almonds. Cover; refrigerate at least 2 hours until chilled.
• Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. In large serving bowl, gently toss pasta, vegetable mixture and almonds.

LEEK PASTA SALAD

Steps:

• Combine the leeks, olive oil, salt, pepper, nutmeg and vanilla-bean seeds in a nonstick skillet. Cook over medium-low heat until the leeks are soft, about 20 minutes. Set aside.
• Pour the vegetable broth into a small saucepan and bring it to a boil. Turn off the heat, add the thyme leaves and steep for 1 minute. Strain. Pour the broth into a blender, add the leeks, roasted garlic and lemon rind. Puree until smooth and pour it into a large salad bowl. Set aside.
• Blanch the peas in a large pot of boiling water for 1 minute. Drain. Rinse under cold running water until cool. Add to the salad bowl.
• Cook the pasta in a large pot of boiling salted water until tender. Drain. Add to the salad bowl. Toss to combine. Refrigerate until chilled. Cut the romaine into thin strips crosswise add to the salad bowl. Toss. Serve immediately.

LEMONY LEEKS AND PASTA SALAD

Steps:

• 1. Grate lemon, set aside, cut off white pith & discard. Cut lemon into 1/4 inch slices and set aside. 2. Heat oil in large skillet. Add almonds and cook over high heat until light brown (30 sec). Whth slotted spoon, remove almonds. 3. Add leeks, lemon slices, lemon peel, and capers to pan. Season with salt and freshly ground pepper to taste. Cook and stir about 1 minute, until vegetables are crisp-tender. Remove from heat. Remove and discard lemon slices. 4. Stir in red and yellow pepper slices and almonds. 5. Chill 6. Cook pasta to desired doneness. Rinse and drain. 7. In large bowl, combine pasta and vegetable mixture and toss gently. 8. Serve on beds of greens