Mini Farfalle (with pancetta and leeks and asparagus, oh my!)

Okay, so let me start by saying that this is a Pioneer Woman recipe and you can find the recipe here. I love Ree. She’s friggin’ awesome. And she doesn’t shy away from butter. I like that in a woman. At any rate, her recipe is fantastic but as has been my way since I finally started trusting myself in the kitchen, I found myself making a few edits. Oops. So as I go along you might notice this isn’t exactly like what Ree does. But bear with me. Because it’s super good.

 

First off, here are the ingredients you’ll need to make this happen. Except the wine. The wine missed the photo opp. But it’s in the background somewhere, and I didn’t forget it when it really counted!

 

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Throw that chopped pancetta in your big 12″ skillet and saute it until the fat is rendered and it starts to brown a bit. YUM.

 

You don’t need the big, green, stalky party of your leeks. Just the white part and a little of the green. See that sandy dirt crap? That’s why we want to slice them up and THEN wash them reeeeeally good. And in case you don’t know what that looks like, keep scrolling…

 

Wash, wash, and then wash them again. No sandy dirt crap for us!

 

Meanwhile, if you’re lucky, your salted water has come to a boil and you’re adding in your mini farfalle so that it can cook while you’re busy with other things. Because MULTI-TASKING.

 

You’ll add the leeks and butter at the same time, and then after a bit, you’ll add the asparagus.

 

This is my own addition to this recipe. It happened because asparagus was on sale last spring and I thought, “why not??” So I added it and IT WAS GOOD. So now that’s how I roll with this recipe.

 

If you don’t have a one-year-old clinging to your legs crying as you cook, you’re doing it wrong.

 

Then in goes the wine! Followed by the cream! Followed by the pasta and the salt and pepper and the Parmesan!

 

VOILA. Look what you’ve done! It’s an amazing spring dinner that’s sure to please. At least, it does the trick at my house.

 

Here’s what you need to do it my way:

A box of mini farfalle (16 oz)

4 oz chopped pancetta

3 whole leeks

2 tablespoons of butter

1/2 cups dry white wine

1 cup heavy cream

1 lb fresh asparagus

salt and pepper

freshly grated Parmesan cheese

Cook the pasta and set aside. Meanwhile, saute the chopped pancetta until the fat is rendered and it begins to brown. Slice up your leeks and WASH WASH WASH then add them along with the 2 TB of butter and cook for approximately 5 minutes. Then add in the asparagus. Next, add the wine, and allow to reduce for a couple of minutes. Reduce the heat to low and add the cream, and salt and pepper to taste. Last but not least, combine with the pasta and top with freshly grated Parmesan cheese.

Enjoy!

~Aly D

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