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Suggest a better description1. Make sure to split leek in half length-wise and remove any sand that may be between the leaves. This is a critical part of cooking with le?ek?s as they are grown in sand and can quickly ruin a dish if not cleaned properly.
2. Chop up the white and light-green parts of the leek as well as the yellow onion.
3. Sauté in butter and olive oil until fragrant. Add cream cheese and milk/cream to create a sauce. Add more milk if needed to thin out the sauce.
4. Cook pasta according to pack instructions. Adding the fully cooked pasta will naturally thicken the sauce because of excess starch on the pasta so don’t fear if the sauce is too thin.
5. Continue cooking until combined. Just before serving add cheese and pistachios.
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Serving Size: 1 Serving (1093g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2600 | ||
Calories from Fat: 672 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.7g | 100 % | |
Saturated Fat 40.5g | 203 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 212.7mg | 65 % | |
Sodium 1942.4mg | 67 % | |
Potassium 1613.8mg | 42 % | |
Total Carbohydrate 370.2g | 109 % | |
Dietary Fiber 18g | 72 % | |
Sugars, other 352.3g | ||
Protein 106.9g | 153 % | |
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: 2600
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