This is a sponsored post written by me on behalf of Pompeian.
Have I told you lately, that I’m sort of a giant fan of pasta? I could really and truly eat it every day of the week. I even like it cold. Yup. It’s true. My mom does the same thing. I think its an Italian thing. [That’s what I tell myself anyways.] Pasta is just something that will always be about family to me. Especially this leek and asparagus pasta.
Leeks are another one of those foods that I remember my grandma cooking when I was younger. She would have these big funny looking onions sitting on her tea cart and I could smell them in the other room. She would make leek soup with them most of time, but sometimes they ended up in other dishes. Up until a few weeks ago I had never cooked with leeks. A vendor at our local farmer’s market had some and I could smell them as we walked by. I made sure to grab two while we were there.
After I figured out how to clean and cut a leek, I sauteed them up and added them to the pasta we were having that night. Just the smell from the onions brought back so many memories of my grandma and her cooking. For once I was tearing up from an onion and it wasn’t because they hurt my eyes. Good memories and good pasta. What more do you need?
Leeks weren’t the only star of this pasta though. I added some roasted asparagus using the new Pompeian Varietals olive oil. I tried the Koroneiki flavor and it added such a great flavor to the pasta!
Koroneiki – a full-bodied extra virgin olive oil with robust fruitiness and a sensation of fresh cut grass leading to a peppery finish, perfect for soups and salads.
And do you want to know where your olive oil came from? Because the new Pompeian Varietals tells you!
By visiting http://bit.ly/1mdK8Xt, consumers can track the lot number located on the back of the Varietal to discover their bottle’s special journey and learn about the unique harvesting process and origin of each olive.
I don’t know about you, but I think that’s pretty cool.
Another delicious pasta recipe full of family memories. And yes. I did eat this pasta cold the next day.
- 1 box pasta of choice
- 1 large leek, chopped
- 1 bundle of asparagus, chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- spices of choice
- 1/2 cup of Parmesan cheese
- Cook your pasta according to the package.
- Melt your butter and saute your leek. Remove from pan.
- Add your asparagus, spices and olive oil.
- Cook on medium heat for about 5-7 minutes, or until fully tender.
- Toss your pasta, leeks, asparagus and Parmesan together in a bowl.
This is a sponsored post written by me on behalf of Pompeian. All recipes and opinions are my own.
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