Vermicelli With Leeks And Scallions Recipes

VERMICELLI WITH LEEKS, AND SCALLIONS

Steps:

• Cut off roots and leaf ends from leeks; discard any tough outer leaves.
• Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices.
• Place leeks in large bowl of cold water; with hand, swish leeks around to remove sand.
• Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed.
• Drain well.
• Heat large saucepot of salted water to boiling over high heat; add vermicelli and cook according to package directions.
• Meanwhile, in a nonstick 12-inch skillet, melt margarine or butter over medium-high heat.
• Add leeks, green onions, shallots, garlic, both black & red peppers, and 3/4 teaspoon salt, and cook until vegetables are tender and golden, about 10 minutes, stirring often.
• Add broth, half-and-half and cheese; cook 1 minute.
• Drain vermicelli or spaghettini well; return to saucepot.
• Add leek mixture and toss well to coat.
• Sprinkle with nuts.
• This dish would go well with a nice robust wine, a loaf of bread(so as to sop up the sauce)and sliced tomatoes with avocados.