There is a reoccurring theme in most households, a situation that occurs around the end of the month, a couple of days before the paycheck finally arrives. It never fails: At this particular point in time, the refrigerator seems emptier then ever, and so does the pantry. Luckily, I come from a long family line of very resourceful women, so I consider this a challenge to use whatever food is left to create a decent, satisfying meal. Here’s what happened…

Sylvie

In the fridge:

2 large Leeks
A half a block Parmesan Reggiano-grated
1 large Tomato

In the pantry:

300g of Spinach Fettuccine
1 tsp. Olive Oil
Crushed Chilies- a pinch
Salt and pepper to taste

The Recipe: Spinach Fettuccine with Leek and Tomato Marmalade

Serves 4
Preparation time: 15 minutes; Cooking time: About 20 minutes

Chop leeks, first in half lengthwise, then crosswise into thin slices. Poor the oil in a skillet and sauté leeks on medium to low heat for 10-15 minutes, or until they are slightly golden and soften. Start boiling the water, cook the fettuccine in boiling water, 10-11 minutes for al dente pasta. Cut the fresh tomato, skin on, in small 1 inch cubes and mix with the leeks, sauté for an additional 3 -5 minutes.
To finish, dress the fettuccine in a pasta plate, pour the desired amount of the leek and tomato sauce over the pasta, sprinkle a small amount of fresh grated Parmesan Reggiano over the dish. You may grind some fresh ground pepper over the dish to your taste.

Cook’s note:
The leeks have a soft buttery texture and sweet flavor prepared this way. They complement the pungent taste of the aged Parmesan. The tomato adds a fresh twist to the dish. You may add chicken, tofu or poached eggs to this further complement this meal.

Bon appétit!

~Sylvie Ryan, Boise Co-op Culinary Educator