Pasta purjoilla, herneet ja hamppu
Kevät kesään tämän kausittaisen kierteen kanssa spagetti-illallisella. Vain kiehua, heittää ja päällään hiutaleita juustolla.
Lähde: Everyday Food, kesäkuu 2007
Kokonaisaika
prep
Tarjoilut
Kevät kesään tämän kausittaisen kierteen kanssa spagetti-illallisella. Vain kiehua, heittää ja päällään hiutaleita juustolla.
Lähde: Everyday Food, kesäkuu 2007
prep
Tarjoilut
Brett
27.04.2023 @ 16:26
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text into English:
Spring into summer with this seasonal cycle at a spaghetti dinner. Just boil, toss, and sprinkle with cheese flakes. Source: Everyday Food, June 2007 25 min 25 min 4 Total time prep Servings ingredients Coarse salt and ground pepper 12 ounces spaghetti 4 tablespoons butter 2 medium leeks (6-8 ounces each), white and light green parts only, halved lengthwise and cut into 2-inch pieces, well rinsed 1 package (10 ounces) frozen peas 2 tablespoons fresh lemon juice 2 ounces (about 1/4 cup) thinly sliced prosciutto, cut into thin strips 2 ounces (about 1/3 cup) ricotta salata or Parmesan, shaved with a vegetable peeler instructions 1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot. 2. While pasta is cooking, heat 1 tablespoon butter in a large skillet over medium heat. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 3-5 minutes. Add peas; cook, stirring, until heated through, 2-3 minutes. 3. To cooled pasta, add leek mixture, remaining 3 tablespoons butter, lemon juice, and prosciutto; season with salt and pepper. Add reserved pasta water a little at a time, tossing, until sauce lightly coats pasta. (You may not need all the water.) Serve, sprinkled with ricotta salata.