Plat du Jour - Fusilli with Leek, Baby Spinach & Cream

A perfect dish for a balmy spring night in the city...


Ingredients:


serves four


1 lb. fusilli pasta (We love using Kamut Spirals from Eden Organic for the grain's rich, nutty flavor)
2 tbsp. extra virgin olive oil
1 large or two thin leeks (cut lengthwise, then cut crosswise, ending up with quarter inch half-moons, wash thoroughly in a strainer to remove any dirt or sand.)
5 oz. baby spinach leaves (washed, dried & coarsely chopped)
1 1/4 c. heavy cream
3/4 c. fresh basil leaves (finely chopped)
fine sea salt
freshly ground black pepper


Directions:


In a large pot of salted water, cook pasta until al dente. 
In a large, deep frying pan, heat olive oil
Add the sliced leeks and cook over moderate heat until soft, about twelve minutes.
Add cream and cook on low heat until thickened, about seven minutes.
Add the chopped baby spinach, coating with the cream sauce and cook just long enough to wilt the spinach leaves, about four minutes.
Add the cooked, strained fusilli to the pan with the sauce and gently mix. Remove from heat.
Season to taste with salt and freshly ground black pepper.
Sprinkle with chopped basil, serve promptly.


As for a wine to accompany this dish, we recommend the wonderful, effervescent white Fâmega vinho verde from Portugal. It is smooth and even with bubbles that dance on the tongue. This was our go-to wine for garden parties all last summer.


Enjoy!