Ziti with lentils, leeks, and almond sauce from Cucina Rapida: Quick Italian-Style Home Cooking by Clifford A. Wright

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Notes about this recipe

  • br22 on October 28, 2014

    This sauce is delicious. The sweetness of the leeks, earthiness of the lentils and nuttiness of the almonds blend together perfectly. A la Julia, I used dry vermouth as the white wine. I fear it did this recipe no favors- a drier white with a little complexity would balance the whole thing. It'd also work well with whole wheat pasta. Lovely autumn dish.

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