Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Leeks; 2 ts Fresh thyme; chopped
1/2 c Extra virgin olive oil; 1 c Chicken broth;
-divided use 1 tb Lemon juice;
1/2 ts Black pepper; coarsely 1 lb Fried fettuccine;
-ground 4 oz Gorgonzola cheese; crumbled
1/2 ts Coarse salt;

(1) Cut the leeks, leaving some the green, about 8" long. Trim away
the roots, cut the lengthwise, and wash them well. Dry the leeks and
cut them into 1/2" pieces. (2) In medium skillet over moderate
heat, heat 3 tb of the olive oil and slowly saute the leeks with the
pepper, salt and thyme. (3) When the leeks are soft, stir in the
remaining olive oil, the chicken broth and the lemon juice. (4) Cook
pasta in a large pot of boiling water until is al dente, and drain it
well. (5) In a large bowl, toss with leek mixture, add the walnuts
and the crumbled cheese. Transfer to plate and serve. Source: The San
Diego Union-Tribune, Food Section, Feb 2, 1995 + Recipe of the Week +
Mark Peel and Nancy Silverton at Home: Two Chefs Cook For Family
Friends; "Warner Books" Brought to you and yours via Nancy O'Brion
and her Meal-Master. Submitted By NANCY O'BRION On 02-03-95

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