Spaghetti With Leeks & Pine Nuts
Recipe: #34894
May 10, 2020
Categories: Spaghetti, Leek, Onions Italian, Fathers Day, Romantic Dinner, Sunday Dinner, more
"I have made this recipe a few times over the years. This is another recipe I have had for many years, and finally am getting around to sharing."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (372.3 g)
- Calories 708.4
- Total Fat - 31.5 g
- Saturated Fat - 13.3 g
- Cholesterol - 58.6 mg
- Sodium - 498.5 mg
- Total Carbohydrate - 87.4 g
- Dietary Fiber - 3.7 g
- Sugars - 7.1 g
- Protein - 26.4 g
- Calcium - 323 mg
- Iron - 6.9 mg
- Vitamin C - 29.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
I like to get my pot of water on to be boiling ready for the spaghetti at this time.
Step 2
Trim the roots, and outer leaves and green tops from the leeks; cut the white parts of the leeks into rings and wash under running water then drain well. Chop the onion finely; dice the de rinded bacon and chop the pine nuts coarsely.
Step 3
Heat the butter and oil in a large pan over a low heat when heated add the leeks, onion, bacon and chopped pine nuts and cook until golden.
Step 4
Add spinach and season with salt and pepper to taste and add the wine. Allow to evaporate and add the mashed tomatoes. Simmer until the sauce has reduced a little, then add the cream. Stir through and leave on a low heat for about 10 minutes.
Step 5
Cook the pasta in a large pan of lightly salted water until al dente. Drain and pur the sauce over the top of the spaghetti and mix through well.
Step 6
Serve immediately topped with the grated parmesan cheese.
Tips
No special items needed.
2 Reviews
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