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Grilled Leek & Sweet Pepper Pasta

Serves: 4
Prep. Time:
1:15

2 med. leeks - cleaned
1 Tbls. olive oil
1 lrg. red bell pepper
1 lrg. yellow bell pepper
1/4 cup butter
1 clove garlic - minced fine
1/3 cup dry vermouth
salt and pepper - to taste
2 cups cooked fettuccini
1 Tbls. chopped fresh thyme leaves - for garnish

Ingredients at Firehouse Pantry


-Coat the leeks with olive oil.
-Place the leeks and whole peppers on a hot grill.
-Grill, turning as needed, until leeks are tender and golden brown, about 10-12 minutes, and skin of peppers is charred, about 15 minutes.
-Remove the leeks from grill and let cool.
-Remove the peppers from the grill and place in a paper or plastic bag and seal; set aside and allow to steam.
-When cool, trim root ends from leeks, then cut into thin strips.
-Peel and seed bell peppers and cut into thin strips.
-Heat butter in a large skillet over medium heat.
-Add garlic to skillet and cook, stirring frequently, until pale golden.
-Add vermouth, and reduce to syrupy consistency.
-Stir in leeks and peppers and season with salt and pepper.
-Toss pasta in with contents of skillet.
-Garnish with thyme.

Make It A Meal: Serve with Rosemary Garlic Focaccia

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