Farfalle with Creamy Leek Sauce

Farfalle with Creamy Leek Sauce (Adapted from Food and Wine)

1/4 cup extra-virgin olive oil
6 medium leeks, trimmed, halved lengthwise and thinly sliced crosswise (only using the the white and light green part of the stalk)
1/2 cup chicken broth
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon chopped fresh parsley
16 ounces dry farfalle pasta
2 ounces fresh grated Parmigiano-Reggiano cheese

In a large skillet, heat oil over medium. Add the leeks - cook until softened and just beginning to brown, about 10 minutes. Stir in the broth, lemon juice, lemon zest and parsley - bring to a boil. Remove from heat and pour mixture into a food processor - puree until smooth. Season to taste with salt and fresh ground pepper.

In a large pot of boiling salted water, add pasta and cook until it is almost al dente. Reserve 1/2 cup of the cooking water and then drain the pasta. Add the hot pasta back into the same pot.

Stir the leek sauce and the reserved cooking water to the pasta and continue to cook over medium heat until the pasta is al dente and well coated, about 3 minutes. Stir in the cheese and season to taste with salt and pepper.

Makes 4 to 6 servings.

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