Try this Farfalle Ai Porri E Salsicce - (Farfalle with Sausage And L recipe, or contribute your own.
Suggest a better descriptionBring a large pot of salted water to a boil. Meanwhile, trim the leeks discarding the top 1/3 of the rough green portion, and slice in 1/2-inch rounds. Rinse in several changes of cold water to remove all soil and grit; drain well. Add farfalle to boiling water, stirring occasionally. In a large skillet, heat the olive oil, add the leeks and sausages, and saute over moderately-high heat, stirring about 5 minutes. Add the shallot and cook while stirring for 1 minute. Add half of the butter, the peas and stock and simmer gently 5 minutes. Season to taste. When farfalle are al dente, drain well; add the sauce, and toss well to coat the pasta. Add cheese, toss well and serve with additional cheese on the side. This recipe yields 6 servings. Source: "CHEF DU JOUR - (Show # DJ-9252) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Lidia Bastianich
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 6 servings | ||
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Calories: 528 | ||
Calories from Fat: 241 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 63.5mg | 20 % | |
Sodium 125.9mg | 4 % | |
Potassium 367.6mg | 10 % | |
Total Carbohydrate 66.4g | 20 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 57.6g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 528
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