Bring 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 - email@example.com" Recipe by: Lidia Bastianich
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 241 (46%)|
|Amt Per Serving||% DV|
|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 %|
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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.
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