Angel Hair Pasta with Leek-Squash Purée

Adapted via Williams Sonoma
Serves: 4

For Leek-Squash Purée:
♦ 3 tbsp oil
♦ 3 leeks (white & green parts only), halved lengthwise and sliced crosswise
♦ 2 yellow summer squash, halved lengthwise and thinly sliced
♦ 3 garlics cloves, finely minced
♦ 1/2 cup dry white wine
♦ 3 cups vegetable stock
♦ juice from 1/2 lemon
♦ pinch of nutmeg
♦ salt and pepper, to taste
♦ good olive oil, as needed
♦ 2 to 3 tbsp chopped fresh chives, pluse more for garnish

♦ 8 oz. uncooked angel hair pasta

For Leek-Squash Purée: Heat oil in a heavy-bottomed skillet over medium heat; add leaks and cook for 4 to 5 minutes, stirring constantly (don’t allow the leeks to brown – lower the heat if necessary). Add the squash, and cook for an additional 5 to 7 minutes; stir constantly. Add the garlic and cook until fragrant, about 30 seconds.

Meanwhile, bring large pot of salted water to boil over medium heat; bring to a very low simmer and set aside until ready to use

Add wine and allow to reduce, about 2 minutes. Add the vegetable stock in batches, allowing each to reduce slightly before adding more. Remove from the heat, adding the lemon juice, nutmeg, salt and pepper. Transfer to a food processor, and process to desired consistency; add olive oil if necessary to help the mixture.

For pasta: Place uncooked pasta into boiling pot of water and cook until al dente (anywhere from 2 to 4 minutes); empty contents into colander and toss with a touch of oil.

For serving: Arrange pasta into nests on four individual plates. Remove sauce from processor and stir in fresh chives, adding more salt and pepper if needed. Spoon mixture over pasta nests, garnish with extra chives, and serve.

Read more about this dish and my musical pairing by clicking HERE

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