Friday, 19 November 2010

pea and leek pasta sauce

I created this simple sauce yesterday afternoon as a way of ringing the changes for my charges; a non tomato based pasta sauce. I used fresh ingredients but there’s no reason why dried ones can't be substituted to turn this into a backpacking meal hence it’s inclusion here.

Three leeks, thinly sliced
One celery stalk, thinly sliced
A handful of frozen petit pois
Two cloves of garlic, crushed
Small bunch flat parsley, roughly chopped
Olive oil
A knob of butter
Whole milk

Heat the oil and butter in a pan, and when the butter starts to froth add the leek, celery and garlic. Cover and sauté until the vegetables are soft. Add the peas, parsley and milk to barely cover the mix. Put the lid back to allow the peas to steam for a few minutes. Remove lid to allow milk to reduce as you don’t want this runny! Adjust seasoning and stir into cooked pasta.

You can add grated parmesan cheese to this or replace the milk with cream for a richer sauce. And if you over did the milk make a paste with a tablespoon of cornflour and some of the milk and stir that in.

No comments: