May 12, 2012

Cacio e Pepe Pasta with Wild Leeks & Asparagus



Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.


Recipe: Cacio e Pepe Pasta with Wild Leeks & Asparagus


This recipe features local produce from 9 Bean Rows Farm and locally produced products from Leelanau Cheese.






Ingredients

Pasta (gluten-free)
Farm fresh local asparagus
Farm fresh local wild leeks
Farm fresh local basil 
Local raclette cheese
Wild leek infused olive oil (recipe link)
Smoked pepper
Sea salt


Directions

Bring salted water to a boil in covered metal large sauce pan. Toss in pasta, cook pasta al dente, drain (reserving one cup pasta water) and set pasta aside in colander. 


Slice one cup asparagus and one quarter cup wild leek whites. Mince two tablespoons wild leek stems. Remove basil leaves from stems and chop four tablespoons into bite size pieces. Finely grate one quarter cup raclette cheese. 


Add two tablespoons wild leek oil to large metal sauté pan. Cook asparagus and leek whites over warm heat for three minutes. Stir vegetables, add one half teaspoon smoked pepper and two tablespoons pasta water. 


Add cooked pasta to vegetables, stir and add two more tablespoons pasta water. Slowly stir in raclette cheese, remove pasta from heat and let sauce thicken for two minutes. Stir basil leaves in pasta and plate pasta.  Serve sprinkled with minced wild leek stems and additional grated raclette cheese if desired.