Recipe by DuVillage
"Make this delicious main course pasta by cooking leeks and pancetta with broccoli raab and swiss chard, and tossing with gemelli pasta and Sir Laurier cheese. Top with a sprinkle of pine nuts to serve."
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rapini (broccoli raab)
garlic, peeled and smashed
leek, white part only, sliced thinly
pancetta, sliced thinly
salt and freshly ground pepper, to taste
1 (170 gram) package
Sir Laurier d’Arthabaska cheese, cubed
toasted pine nuts
This is the exact same recepie, word for word, that I found in a recipe collection for Alexis Fine Cheese. They used La Sauvagine cheese. It was excellent.
Didn't have rabe so I used Kale. Still excellent. Didn't use Cheese because I just forgot. Still excellent. Definitely use the full amount of leaves. I didn't because I was facing a 3 & 5 years old, but I was surprised to see they ate it! Next time I'll do full greens.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Greens and Sir Laurier
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 291
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