Orecchiette with leek and seed sauce

Orecchiette with leek and seed sauce

30 min. Active
30 min. Total
666 kcal per person
vegetarian, lactose-free
Nutritional value / person: Fat: 19 g, Carbohydrate: 95 g, Protein: 25 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Cooking spoon
  • Frying pan
  • Knife
  • Ladle
  • Measuring cup
  • Pan
  • Sieve
  • Spatula
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Leek

300 g leek
1 tbsp olive oil
50 g sunflower seeds
¼ tsp salt
pepper
½ dl water

Pasta

500 g pasta (e.g. orecchiette)
salted water, boiling

Leek sauce

50 g grated Parmesan

Topping

½ tbsp olive oil
2 tbsp sunflower seeds
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How it's done

The kids can help at the marked areas .

Leek

300 g leek
1 tbsp olive oil
50 g sunflower seeds
¼ tsp salt
pepper
½ dl water

Cut the leek into thin rings, set aside 50 g of the leek greens. Heat the oil in a pan. Add the leek and sunflower seeds, season, cook for approx. 5 mins. Add the water, cover and cook over a low heat for approx. 15 mins., transfer to a measuring cup.

Pasta

500 g pasta (e.g. orecchiette)
salted water, boiling

Cook the pasta in boiling salted water until just al dente. Set aside 300 ml of cooking water, drain the pasta, return to the pan.

Leek sauce

50 g grated Parmesan

Pour the reserved cooking water into the measuring cup. Add the cheese, puree until smooth.

Topping

½ tbsp olive oil
2 tbsp sunflower seeds

Mix the sauce with the pasta, keep warm. Heat the oil in a frying pan. Add the reserved leek greens and sunflower seeds, stir fry for approx. 5 mins. Garnish the pasta with the leek greens.

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