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Fusilli with Creamy Leek Sauce

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This light pasta in a bright, lemon-flavored leek sauce is adapted from a recipe by Jessica Lasky, an instructor at San Francisco’s Tante Marie’s Cooking School (where Shelley also teaches). Shelley serves the fusilli family-style as an accompaniment to seared salmon fillets or roasted pork loin.

Pairing Suggestion

Sardinia is known for white wines made from the Vermentino grape, which thrives in hilly coastal vineyards and has a zesty acidity that perfectly balances with this creamy sauce. Santadi’s 2004 Cala Silente recalls white peaches and citrus zest; another good choice is the minerally 2004 Contini Tyrsos.

Fusilli with Creamy Leek Sauce



Fusilli with Creamy Leek Sauce

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