Fusilli And Creamy Leek Sauce

• 1/4 cup extra-virgin olive oil
• 6 medium leeks, white parts only. halved lengthwise and thinly sliced crosswise
• 1/2 cup chicken stock or low-sodium broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon flat-leaved parsley leaves
• Salt and freshly ground pepper
• 1 pounf fusilli
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1. 1. Bring a large pot of water to a boil. In a large, deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes.
2. Add the chicken stock, lemon juice, lemon zest and parsley and bring to a boil, Transfer the mixuture to a blender and puree until smooth. Season with salt and pepper.
3. 2. Meanwhile, add salt to a pot of boiling water. Add the pasta and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
4. 3. Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Stir in the 1/2 cup cheese and season with salt and pepper. Serve immediately, passing additional cheese at the table.
5. MAKE AHEAD: The leek sauce can be refrigerated overnight.

extravirgin olive oil, leeks, chicken, lemon juice, lemon zest, flatleaved parsley, salt, fusilli, cheese

Taken from www.epicurious.com/recipes/member/views/fusilli-and-creamy-leek-sauce-50016690 (may not work)