Fusilli with Creamy Leek Sauce

Sunday, 30 Nov 2008


Fusilli with Creamy Leek Sauce

This is a quick and easy recipe from Food and Wine.  The lemon and parsley give it a fresh, bright taste.  Despite the “creamy leek sauce” name, this recipe really isn’t all that creamy, but it is flavorful and satisfying.  The Parmigiano Reggiano gives it some kick.  I considered sauteeing some chopped pancetta and adding that, but thought better of it because I didn’t know how it would work with the lemon.  I’m glad I left the recipe as-is — this turned out well.


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