Friday, October 7, 2016


10-6-16   Leek – Potatoes - Asparagus & Pasta

Six o’clock, and I had not given any thought to dinner.  Fortunately Patience decided on a bike ride, so I had some time to come up with something.  A quick look in the fridge revealed asparagus that needed to be used,  leeks, and 2 potatoes, all that I needed for dinner.



1.     Penne pasta
2.     Leek- sliced crosswise
3.     Potatoes- diced into small cubes
4.     Celery
5.     Asparagus
6.     Garlic –Dorot frozen cube
7.     Basil
8.     Sweet Vermouth –about 1’3 cup
9.     Tomato paste – about 1 tablespoon
10. Heavy whipping cream – about 1/3 – ¼ cup
11. Grana Padana for grating


Cook the Leek and celery in olive oil for about 3 minutes then add the garlic cube (or one clove of fresh garlic finely chopped).  Turn the heat to high and add the potatoes.  Cook until the potatoes begin to brown – stirring frequently to prevent burning.  Turn the heat down to medium-low, and add the wine, basil, and asparagus.  Wait a few minutes and add the tomato paste.  Continue cooking until the potatoes are cooked to your satisfaction.  The total cooking time for this was about 20-30 minutes.

About 5 minutes before the pasta is ready add the cream and turn the heat to low.
When the pasta is done add it to the pan and mix thoroughly, or use a separate bowl.  Serve with grated Gran Padana cheese.


I have to credit Patience for introducing me to the unlikely combination of potatoes and pasta.  She created a dish for us several years ago, and I have borrowed heavily from that ever since.

Try it and you will not be disappointed.  Obviously there is room for any number of variations, but the key is getting the vegetables brown over the high heat

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