Pasta with rich leek "pesto" from The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living (page 220) by Mark Bittman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • LaPomme on November 30, 2011

    Not as much like carbonara as the description states. But the parsley makes the pesto peppery and unique. Very good.

  • Delys77 on October 31, 2011

    Interesting and tasty but a bit thick eventhough you added the suggested amount of water. Next time add a bit of stock and I think it would be better. The actual sauce though is quite different and tasty.

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