Leek Pasta Salad

• 4 leeks, rinsed and minced, white part only
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 18 teaspoon greated nutmeg
• 1 vanilla bean, split in half lengthwise, seeds scraped and reserved
• 1 cup vegetable broth (recipe above)
• 1/2 cup fresh thyme leaves
• 2 cloves garlic, roasted
• 1 teaspoon grated lemon rind
• 1 cup fresh peas
• 1/2 pound penne
• 1 head romaine lettuce, rinsed

1. Combine the leeks, olive oil, salt, pepper, nutmeg and vanilla-bean seeds in a nonstick skillet.
2. Cook over medium-low heat until the leeks are soft, about 20 minutes.
3. Set aside.
4. Pour the vegetable broth into a small saucepan and bring it to a boil.
5. Turn off the heat, add the thyme leaves and steep for 1 minute.
6. Strain.
7. Pour the broth into a blender, add the leeks, roasted garlic and lemon rind.
8. Puree until smooth and pour it into a large salad bowl.
9. Set aside.
10. Blanch the peas in a large pot of boiling water for 1 minute.
11. Drain.
12. Rinse under cold running water until cool.
13. Add to the salad bowl.
14. Cook the pasta in a large pot of boiling salted water until tender.
15. Drain.
16. Add to the salad bowl.
17. Toss to combine.
18. Refrigerate until chilled.
19. Cut the romaine into thin strips crosswise add to the salad bowl.
20. Toss.
21. Serve immediately.

leeks, olive oil, salt, freshly ground pepper, nutmeg, vanilla bean, vegetable broth, thyme, garlic, lemon rind, fresh peas, penne, romaine lettuce

Taken from cooking.nytimes.com/recipes/4322 (may not work)