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Asparagus Leek Macaroni

  • Prep Time 15
  • Cook Time 20
  • Servings 4

Ingredients

  • 1 bunch (1/2 pound) asparagus, ends chopped
  • 3 cloves of minced garlic
  • 1/2 cup fresh peas
  • 1 leek, chopped
  • 1/2 teaspoon salt and pepper
  • 1/4 teaspoon chili
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan
  • 1/4 cup chopped dill
  • 2 cups broth
  • 1 box Bentilia macaroni
  • 2 tablespoons pine nuts

Instructions

  1. Blanch peas in broth for 5-10 min, remove peas from pot and preserve broth.
  2. Melt butter in frying pan, sauté asparagus, leeks, dill & garlic until golden.
  3. Add cooked peas, dill and pine nuts to frying pan, add salt, pepper, and chili.
  4. Once the veggies are golden, add the cream & Parmesan. Cook for 5 minutes.
  5. Cook Bentilia macaroni for 6 minutes, drain and toss with olive oil.
  6. Add the macaroni to the vegetable mixture along with 2 tablespoons of broth and toss. Serve as a side dish or main course.