From the blog For Love of the Table
4 T. unsalted butter
5 or 6 leeks—white and pale green parts only—halved lengthwise, sliced thinly crosswise and well rinsed (5 to 6 cups sliced leeks)
Salt & Pepper, to taste
3/4 c. chicken stock
1 c. heavy cream
1 lb. fettuccine
2 T. minced flat leaf parsley
1/2 c. walnuts, plus more for garnish—toasted and chopped medium fine
Melt the butter in a large sauté pan over medium low heat. Add the leeks and season lightly with salt. Stir to coat with the butter. Cover and cook gently until the leeks are tender, about 15 to 20 minutes—reducing the heat if necessary. There should be a few tablespoons of flavorful liquid in the pan when they are done. Add the stock and cream to the leeks and bring to a simmer. Cook briefly, until the sauce is just slightly thickened. Remove from the heat and keep warm.
While the leeks cook, bring 6 quarts of water to the boil in a large stock/pasta pot. Add 2-3 Tablespoons of salt. Add the pasta and cook until al dente. Drain, reserving some of the pasta cooking liquid.
Add the parsley, walnuts and a generous amount of pepper to the leeks. Add the pasta and toss to coat—adding some of the reserved pasta water if it seems dry. Taste and correct the seasoning. Serve, garnished with more walnuts if desired. Serves 4 to 6.
Variations:
Add a clove or two of minced garlic and/or some minced fresh thyme to the leeks while they cook.
Stir in a few tablespoons of mascarpone to the finished sauce.
Garnish the pasta with crumbled goat cheese or blue cheese.
(Recipe from Four Seasons Pasta, by Janet Fletcher)
http://www.forloveofthetable.com/2021/02/fettuccine-with-leeks-walnuts-cream.html
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