Fusilli with Creamy Leek Sauce
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 Lindgren also teaches). Shelley serves the fusilli family-style as an accompaniment to seared salmon fillets or roasted pork loin. More Healthy Pasta Recipes
The leek sauce can be refrigerated overnight.
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.