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leeks olive oil salt freshly ground pepper nutmeg vanilla bean vegetable broth thyme garlic lemon rind fresh peas penne romaine lettuce
Viewed: 42 - Published at: 5 years agoIngredients
- 4 leeks, rinsed and minced, white part only
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 18 teaspoon greated nutmeg
- 1 vanilla bean, split in half lengthwise, seeds scraped and reserved
- 1 cup vegetable broth (recipe above)
- 1/2 cup fresh thyme leaves
- 2 cloves garlic, roasted
- 1 teaspoon grated lemon rind
- 1 cup fresh peas
- 1/2 pound penne
- 1 head romaine lettuce, rinsed
Method
- 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.
